Corned Beef, Sautéed Cabbage and Onions, and Roasted Potatoes and Carrots
Servings 4
Equipment
- Large Dutch Oven or Large Pot
- Meat Thermometer
- Baking Sheet
- Large skillet
Ingredients
Corned Beef:
- 2 lb corned beef with seasonings
Potatoes & Carrots:
- 10-15 baby fingerling potatoes
- 5-6 carrots peeled and cut in half
- 1 tbsp olive oil
- Sea salt and freshly cracked pepper to taste
- 1 tsp fresh parsley chopped
Cabbage:
- 2 cups of shredded green cabbage
- ½ yellow onion diced
- 1 clove of garlic minced
- 1 tbsp olive oil
- Pinch of crushed red pepper
- Sea salt and freshly cracked pepper to taste
Instructions
- Make the corned beef: Place the pre-seasoned corned beef into a large Dutch oven, fat side up, and cover with water. Simmer for 1 hour per pound or until a meat thermometer reads 180 degrees.
- Remove corned beef from the water and let rest for 10 minutes before slicing it into thin slices.
- Meanwhile, make roasted carrots and baby fingerling potatoes: Preheat the oven to 375 degrees. Coat a baking sheet with cooking spray.
- Add the carrots and potatoes to the baking sheet and drizzle 1 tablespoon of olive oil onto veggies then season with sea salt and freshly cracked pepper, toss to coat evenly. Top the potatoes and carrots with chopped parsley.
- Place into the oven and roast for 25-35 minutes, until carrots and potatoes are fork-tender. Remove from the oven.
- When the corned beef is resting, make sautéed cabbage and onions: Heat the olive oil in a large skillet over medium heat.
- Add the onions and sauté for 2-3 minutes then add the shredded cabbage and season with sea salt and freshly cracked pepper. Cook, stirring often, until tender, about 3-4 minutes; add the minced garlic and stir constantly for 1 minute. Serve immediately.
- To serve, fill each plate with corned beef slices, roasted potatoes, carrots, and sautéed cabbage.
- Serve the corned beef with grainy mustard or sweet and spicy mustard. Enjoy.