Corned Beef & Cabbage Dinner
A complete meal with slow roasted corned beef, wilted cabbage, roasted carrots and potatoes and a loaf of crusty soda bread.
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!