Although, corned beef and cabbage is typically only served on New Years and St Patrick’s Day, it is a deliciously hearty meal that should definitely be enjoyed throughout the year.
This traditional Irish dinner includes slow roasted corned beef, wilted cabbage, roasted carrots and potatoes and a loaf of warm, crusty soda bread. It’s everything you need to celebrate the beginning of a new year, the feast of St Patrick or just a Sunday in June. We don’t need to wait for a holiday to celebrate, right?
Let’s get started…
Begin by prepping the corned beef. I love slow roasting corn beef, because it is super easy and always results in a tender, flavorful beef.
Begin by rinsing a flat cut of brisket under cool water and then pat it dry with paper towels. Set it on several sheets of foil and rub the top and sides with a good grainy dijon mustard. Sprinkle 2 tablespoons of a pickling spice blend or the seasoning packet that occasionally comes with corned beef cuts.
Wrap the seasoned corned beef in foil, place in a deep baking dish and roast in a 350 degree oven for 1 hour per pound. Once roasted, unwrap and transfer the corned beef onto a cutting board for about 10 minutes before slicing.
If you would like to read my complete slow roasted corned beef recipe, check it out here.
This Irish soda bread is a beautifully chewy, crusty loaf that is leavened with baking soda instead of yeast, so it requires little kneading and no proofing making it ready in under an hour.
Begin by combining 220 grams of all purpose flour, 240 grams of whole wheat flour, 1 1/2 teaspoons of baking soda and 1 teaspoon of salt in a large bowl. Add 450ml of buttermilk and mix to bring the dough together.
Transfer the soft, flexible dough onto a floured surface and knead just a few times to bring it together. Dust with additional flour if necessary, but this dough should be soft and sticky. Shape it into a round disk about an inch and half thick and transfer it onto a parchment lined baking sheet. Use a sharp knife to cut a large X over the top of the loaf and bake in a 425 degree oven for 20 minutes. After 20 minutes, reduce the ovens heat to 375 degrees and bake for another 15-20 minutes or until the loaf is golden brown and sounds hollow when tapped on.
This bread is the perfect pairing for corned beef and cabbage. If you would like to take a look at my complete recipe for Irish soda bread, check it out here.
These roasted garlic herb potatoes pair so well with the corned beef and cabbage. To make them, simply drizzle 2 tablespoons of olive oil over the potatoes and add 2 cloves of finely minced garlic, 2 teaspoons of seasoned salt, 1/4 teaspoon of black pepper and about 2 tablespoons of finely chopped fresh herbs over a pound of clean and dry new potatoes.
Transfer the potatoes into a small baking dish, cover with foil and roast in a 375 degree oven for 35 minutes. Uncover the baking dish and increase the ovens temperature to 450 degrees. Bake the potatoes for another 8-10 minutes or until they are crispy on the outside and fork tender inside.
These potatoes are so good and a great side dish for this comforting meal. If you would like to check out my roasted garlic herb new potato recipe, check it out here.
If you want a second side dish to accompany this corned beef and cabbage dinner, I would highly suggest these honey roasted carrots. They bring a nice sweetness and beautiful color to the meal.
Begin by tossing 1 pound of peeled and chopped carrots in 2 tablespoons of olive oil, 2 tablespoons of honey, 1 tablespoon of brown sugar and 1 teaspoon of seasoned salt. Transfer the carrots into a baking dish and roast in a 375 degree oven for about 30 minutes.
These carrots are tender and perfectly sweet and if you want to check out the full recipe for my honey roasted carrots, check it out here.
When it comes to timing the preparation and cooking of these dishes, there are several different options. If you have a double oven, this will be very easy, because there is enough to time to bake the bread and roast the veggies in one compartment while the corned beef roasts in the other.
If you do not have a double oven, I would suggest baking the bread first and covering it with a kitchen towel until everything else is ready to be served. Then I would slow roast the corned beef at 350 and when it has 30 minutes of roasting time left, increase the ovens temperature to 375 and put the potatoes and carrots into the oven.
The corned beef and carrots will finish at the same time, so pull them both out and let the corned beef rest and cover the carrots to keep them warm. Increase the ovens temperature to 450 to finish the potatoes.
The cabbage is the last thing to make and it only takes minutes to prepare. Simply add a splash of olive oil or a ladle of the liquid released from the corned beef into a large skillet and place over medium heat. Add a small head of sliced cabbage, season with salt and black pepper and cover the skillet. Cook for several minutes or until the cabbage is slightly wilted.
This can be done while the potatoes are crisping up and then everything is ready together. Perfect!
The only thing left to do is slice up your corned beef and soda bread, sprinkle everything with some finely chopped parsley and flaky sea salt and grab some drinks, because dinner is about to be served…
This meal is hearty, comforting and completely delicious and of course you will be making it in January and March, but don’t forget about this classic later in the year when you have a craving for a wonderfully homey meal.
Cheers!
Corned Beef & Cabbage Dinner
Ingredients
Slow Roasted Corned Beef
- a flat cut of brisket
- 1/4 cup of grainy dijon mustard
- a corned beef seasoning packet or 2 tablespoons of pickling spices
Irish Soda Bread
- 450 ml of buttermilk
- 220 grams of all purpose flour (just under 1 1/2 cups)
- 240 grams of whole wheat flour (about 2 cups)
- 1 1/2 teaspoons of baking soda
- 1 teaspoon of salt
Roasted Garlic Herb Potatoes
- 1 pound of new potatoes
- 2 tablespoons of olive oil
- 2 cloves of garlic, finely minced
- 2 teaspoons of seasoned salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of fresh herbs, finely chopped
Honey Roasted Carrots
- 1 pound of carrots, peeled and chopped
- 2 tablespoons of olive oil
- 2 tablespoons of honey
- 1 tablespoon of brown sugar
- 1 teaspoon of seasoned salt
Assembly
- 1 small head of cabbage, sliced
- salt and black pepper
- fresh parsley, finely chopped
Instructions
Slow Roasted Corned Beef
- Preheat your oven to 350 degrees
- Rinse the brisket in cold water, pat dry with paper towels and set onto a sheet of foil
- Rub the outer surface of the brisket with mustard and sprinkle the seasoning over the top surface
- Wrap the brisket with foil and set it inside a deep baking dish
- Bake on the center rack of a 350 degree oven for 1 hour per pound
- Unwrap and transfer the brisket onto a cutting board to rest for 10 minutes before slicing and serving
Irish Soda Bread
- Preheat your oven to 425 degrees
- In a large bowl, combine 220 grams of all purpose flour, 240 grams of whole wheat flour, 1 1/2 teaspoons of baking soda and 1 teaspoon of salt
- Add 450ml of buttermilk and mix until the ingredients are combined into a soft dough
- Transfer the dough onto a floured surface and quickly knead just a few times to bring the dough together (no longer than 30 seconds)
- Shape the dough into a round disk, transfer onto a parchment lined baking sheet and use a very sharp knife or bread scoring knife to cut a large X over the top surface of the dough no deeper than 1/4”
- Transfer into a 425 degree oven and bake for 20 minutes and then reduce the oven temperature to 375 degrees and bake for another 15-20 minutes or until the loaf is golden brown and sounds hollow when tapped on
- Transfer the loaf to a cooling rack and let it color 30 minutes before slicing
Roasted Garlic Herb Potatoes
- Preheat your oven to 375 degrees
- Add 1 pound of clean, dry new potatoes into a large bowl and drizzle 2 tablespoons of olive oil over the potatoes and add 2 cloves of finely minced garlic, 2 teaspoons of seasoned salt, 1/4 teaspoon of black pepper and about 2 tablespoons of finely chopped fresh herbs (parsley, rosemary, oregano, thyme or any combination)
- Toss until all of the potatoes are coated in olive oil and generously seasoned
- Transfer the potatoes into a small baking dish and cover tightly with foil
- Bake at 375 degrees for 35 minutes
- Uncover the dish, toss the potatoes around a bit and increase the oven temperature to 450 degrees and cook until the potatoes are fork tender (about 8 minutes)
Honey Roasted Carrots
- Preheat your oven to 375 degrees
- Place peeled and cut carrots onto a parchment lined baking and seasoned with 2 tablespoons of olive oil, 2 tablespoons of honey, 1 tablespoon of brown sugar and 1 teaspoon of seasoned salt
- Toss until all of the carrots are coated
- Roast the glazed carrots for about 30 minutes or until tender
Assembly
- Place a large skillet over medium heat and add a splash of olive oil or a ladle of the corned beef liquid into the skillet along with a small head of sliced cabbage
- Season the cabbage with salt and black pepper, cover the skillet and cook for several minutes or until the cabbage is slightly wilted
- Slice the corned beef and soda bread
- Garnish everything with finely chopped parsley and flaky sea salt and enjoy!
