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Irish Corned Beef and Cabbage

A comforting and flavorful one-pan meal featuring juicy corned beef, tender cabbage, and vibrant vegetables, making it perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece corned beef brisket (about 3 to 4 lbs)
  • 1 head of cabbage, chopped
  • 4 large carrots, cut into chunks
  • 4-6 medium potatoes, cut into quarters
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups beef broth

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Rinse your corned beef under cool water to remove excess brine.
  3. Cut the cabbage, carrots, and potatoes into your desired sizes.
Cooking
  1. On a large sheet pan, toss the chopped cabbage, carrots, and potatoes with olive oil, salt, pepper, garlic powder, and onion powder. Spread them out evenly on the pan.
  2. Place the rinsed corned beef in the center of the sheet pan. Pour the beef broth around the edges.
  3. Cover the sheet pan with aluminum foil and bake in the preheated oven for about 60 minutes. Halfway through, stir the veggies to ensure even cooking.
  4. After 60 minutes, remove the foil and let the corned beef roast for an additional 15-20 minutes to develop a crust.
  5. Let the corned beef rest for about 10 minutes before slicing. Serve hot with vegetables on the side.

Notes

Substitutions: For a halal alternative, use a seasoned beef brisket. Ensure to check vegetables for tenderness; adjust cook time as necessary. Rinsing the brisket is essential to prevent excessive saltiness.