Corned Beef and Cabbage

Corned Beef and Cabbage

Corned Beef and Cabbage is a great meal to have not only on St. Patrick’s Day, but any day.  The meat is so flavorful and the vegetables take on the same delicious flavor. For years, I boiled the meat, then added the vegetables.  When I discovered roasting the meat, everything changed.  When I serve this to my family, they eat every morsel.
3 lbs Corned Beef
1 lb. Carrots, peeled and cut in cubes
2 lb. Potatoes, peeled and cut in cubes
1 Head Cabbage, cut in wedges
1 Bottle Beer


Pre-heat the oven to 300º.  Lay the meat in a large roasting pan, fat side up.  Take the spice package that comes with the meat and rub it all over the top.  Add the beer and water until the liquid is ¼ inch in the pan.  If you prefer, just add water.  Or just the beer – your choice.  Cover tightly with aluminum foil and bake for 3 hours.  After 3 hours, take off the aluminum foil and bake for an additional 2 hours.  When the meat is done, take it out of the pan and set aside. 
Peel the potatoes and the carrots.  Cut them into chunks.  Cut the cabbage into wedges. Set aside.  
Skim some of the fat from the baking pan and discard.   Put the baking pan on top of the stove and bring the liquid to boiling.  You can pour the liquid into a large pot if you prefer and bring the liquid to a boil.  
Add the carrots and potatoes and slow boil until they are tender.  Add the cabbage and continue cooking for an additional 15 minutes.
Trim off any fat from the meat before slicing.  Slice the meat on a diagonal and serve with the vegetables.  Drizzle with liquid from the baking pan. 

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