How to Make the Perfect Corned Beef & Cabbage
St. Patrick’s Day is just a few days away, so now is a great time to print your Corned Beef & Cabbage recipe and have it ready to go when you pick up your corned beef at the grocery store. While I am not technically Irish, my husband is about 1/4 Irish and my kids are therefore Irish, so I try to impart their Irish culture at least once a year with a traditional corned beef and cabbage meal. It actually happens to be one of their most favorite meals and is requested throughout the year, of course when I can’t find corned beef at the store.
I’ve tried corned beef in the crock pot and in the oven, and both work great, but my family prefers it roasted in the oven with a slightly crunchy crust to the brisket. To get the crust, I let the corned beef sit uncovered under the broiler for just 2-3 minutes at the end of cooking and that is the trick to a perfect corned beef in my opinion.
Take advantage of the hot sales on corned beef, cabbage and potatoes at Safeway to prepare this traditional Irish meal!
Corned Beef Points on sale for $2.47/lb. Corned Beef Flats on sale for $3.47/lb. Mini Carrots 1 lb. bag are on sale for $.89 each and Red and Gold Potatoes 5 lb. bags are $2.99 each.
Which one should you buy? Points or Flats? The main difference between point-cut and flat corned beef is that point-cut beef has more fat content. Flat corned beef is leaner, which means it may not be as tender or as flavorful when cooked. I’ve always bought the point-cut style and been happy with it.
See more great recipe ideas based on sale ingredients here.
Traditional Roasted Corned Beef & Cabbage Recipe
1. Preheat oven to 350º. Place corned beef brisket into a medium roasting pan, fat side up. Spread mustard evenly over top of brisket and sprinkle contents of seasoning packet over brisket. Tightly cover roasting pan with aluminum foil and place in oven for 3 hours.
2. Drizzle olive oil over vegetables and toss with salt and pepper. Remove corned beef from oven and drain liquid from pan, reserving about 1/2 cup of juice. Evenly place carrots and potatoes around brisket and top with cabbage wedges. Tightly seal pan with aluminum foil and return to oven for 2 hours. If you want the crunchy top, remove foil and turn on broiler in oven to high. Broil for just 2-3 minutes before removing from oven.
3. Remove brisket from pan and loosely tent with aluminum foil. Let rest 15 minutes. Slice brisket against the grain and serve.
Thanks to our friends at Safeway for letting us share this recipe with you.
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