|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 56g||72%|
|Saturated Fat 22g||111%|
|Total Carbohydrate 63g||23%|
|Dietary Fiber 10g||35%|
|Total Sugars 12g|
|Vitamin C 111mg||555%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This corned beef and cabbage meal is cooked in the oven along with carrots, onions, and potatoes. The vegetables are added to the brisket about 30 minutes before the dish is done. It's a very easy recipe to fix and cook. Whether you're celebrating St. Patrick's Day or simply preparing a Sunday dinner, this meal will be a hit.
1 (4-pound) cured corned beef brisket
1 1/2 cups water
1 medium to large head cabbage, cut into 6 wedges, core intact
4 medium carrots, peeled, sliced in half lengthwise, and sliced crosswise into 3-inch lengths
2 medium onions, peeled and cut into halves or quarters, depending on size
6 to 8 medium red potatoes, peeled and sliced into large chunks
Chopped fresh parsley, optional
Gather the ingredients.
Preheat oven to 325 F. Place meat on a rack in a large oven-safe Dutch oven; add 1 cup water.
Cover and bake for 2 1/2 hours.
Arrange vegetables around brisket and then add another 1/2 cup of water.
Cover and bake for another 30 to 40 minutes, or until vegetables are fork-tender.
Remove brisket to a platter and surround it with vegetables. Sprinkle with fresh chopped parsley, if desired.
- Rinse the corned beef off before cooking, as this rids it of some of the saltiness. Then place it fat-side up in the pan to cook.
- Don't trim the fat from the corned beef before cooking, cut the layer of fat off before slicing. Slice against the grain for nice even slices if you have a flat-cut brisket.
- Leftovers? Enjoy a Reuben sandwich the next day.
How to Store
If there are any leftovers, make sure they've cooled down and then place them in an airtight container. They will keep in the fridge for three to four days.
Flat cut corned beef or point cut?
- The point-cut brisket has a pointed end. It is a fatty cut, making it very juicy, and it comes apart in shreds. The flat-cut brisket is leaner throughout with a layer of fat on the bottom to keep the meat moist. If you want a cut you can cut into neat slices, choose the flat cut.