Oven Roasted Corned Beef and Cabbage

Name: Oven Roasted Corned Beef and Cabbage
Ingredients: 4 lbs. corned beef brisket (with seasoning packet); 2 T. whole grain mustard; 6-8 med. red potatoes (cut into 1” wedges); 4-5 med. carrots (peeled, cut into 1" pieces); 1 head cabbage (cut into 8 wedges); 2 T. extra virgin olive oil; Kosher salt and black pepper (for seasoning); 1 c. chicken broth

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Servings: 6

Author : Cooking Mamas

Ingredients

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4 lbs. corned beef brisket (with seasoning packet)2 T. whole grain mustard6-8 med. red potatoes (cut into 1” wedges)4-5 med. carrots (peeled, cut into 1" pieces)1 head cabbage (cut into 8 wedges)2 T. extra virgin olive oilKosher salt and black pepper (for seasoning)1 c. chicken broth

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Instructions

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Step 1

Preheat oven to 350 degrees. Rinse corned beef brisket under cold water and pat dry with paper towels.

Step 2

Place corned beef brisket into a large roasting pan, fat side up. Spread mustard evenly over the top of the brisket and sprinkle with the contents of seasoning packet. Tightly cover the roasting pan with aluminum foil and place in oven for 2 1/2 hours.

Step 3

Place potatoes and carrots in a large bowl; drizzle with olive oil and season with salt and pepper, toss to coat. Drizzle olive oil over cabbage wedges; season with salt and pepper.

Step 4

Remove the roasting pan from the oven. Carefully remove the foil and pour the chicken broth around the corned beef. Evenly place seasoned carrots and potatoes around the brisket and top with cabbage wedges. Tightly seal pan with aluminum foil and return to oven for 1½ to 2 hours.

Step 5

Remove brisket from pan and loosely tent with aluminum foil. Let rest 15 minutes. Slice brisket and serve with veggies.