RECIPE OF THE WEEK
March 13 - March 19, 2024Corned Beef with Roasted Vegetables
DOWNLOADWe Have What You'll Need:
- 1 4 ½- pound center-cut corned beef brisket, excess fat trimmed
- 3 tablespoons whole grain mustard
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- Kosher salt and freshly ground black pepper, to taste
- 1 medium sweet onion, sliced
- 1 head cabbage, cut into
- 2-inch wedges
- 3tablespoons olive oil, divided
- 2 pounds medium red potatoes, quartered
- 3 large carrots, cut into 3-inch pieces
- 2 tablespoons chopped fresh parsley leaves
Directions
- Place corned beef in a large bowl and cover with cold water; let stand for 1-2 hours. Rinse with cold water and thoroughly pat dry with paper towel.
- Preheat oven to 325° F. Line a 9x13 baking dish with foil, leaving the ends long for covering.
- In a small bowl, combine mustard, allspice, cloves and 1 teaspoon pepper.
- Place corned beef onto the prepared baking dish. Spread the mustard mixture evenly over one side of the corned beef and top with onions. Fold up all 4 sides of the foil over the corned beef, covering completely and sealing the packet closed. Place into oven and bake until tender, about 3 ½ - 4 hours. Remove from oven and let stand covered.
- Increase oven temperature to 425° F. Line two baking sheets with parchment paper.
- Brush cabbage on both sides with olive oil. Place in a single layer onto the prepared baking sheet and season with salt and pepper, to taste.
- Place potatoes and carrots in a single layer onto the second prepared baking sheet. Drizzle with olive oil and toss to combine. Season with salt and pepper, to taste.
- Place sheet pans into oven, on separate racks, and bake until cabbage is lightly charred and potatoes and carrots are tender, about 30-35 minutes, rotating pans and stirring halfway through baking.
- Thinly slice corned beef against the grain and serve with onions, cabbage, potatoes, and carrots, garnished with parsley.
Enjoy!