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Slow Roasted Corned Beef and Vegetables

Slow Roasted Corned Beef and Vegetables

Difficulty Level: Intermediate
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT3H15M
    3 Hr
  • Yield:
    4 Servings
Small twists on a classic by using dark beer for the meat and roasting the vegetables makes for an extra delicious and flavorful St. Patrick’s Day celebration.
Ingredients
  • 1 (3 pounds) corned beef brisket
  • 12-24 ounces dark beer
  • 4 carrots, peeled and cut into 3-inch pieces
  • 4 medium red potatoes, quartered
  • 1 small onion, quartered
  • ½ green cabbage, cut into wedges
  • Olive oil
  • Salt and freshly ground black pepper
  • Whole Grain Mustard
  • 1 (1360.78g) corned beef brisket
  • 12-24 ounces dark beer
  • 4 carrots, peeled and cut into 3-inch pieces
  • 4 medium red potatoes, quartered
  • 1 small onion, quartered
  • 0.5 green cabbage, cut into wedges
  • Olive oil
  • Salt and freshly ground black pepper
  • Whole Grain Mustard

Small twists on a classic by using dark beer for the meat and roasting the vegetables makes for an extra delicious and flavorful St. Patrick’s Day celebration.

Preparation
STEP 1

Pre-heat oven to 300°F.

STEP 2

Pour beer into a baking dish to 1/4-inch depth. Place corned beef in the pan with included spices. Cover and bake two hours.

STEP 3

Meanwhile, toss potatoes, carrots and onion in a separate small baking dish with a drizzle of oil. Season with salt and pepper.

STEP 4

When the corned beef has baked for two hours, add vegetables to oven.

STEP 5

Bake about 45 minutes, stirring vegetables occasionally. When the vegetables are almost done, toss in cabbage and roast until just wilted.

STEP 6

Corned beef is done when a knife slides in and out easily. Serve hot with the roasted vegetables and your favorite whole-grain mustard.

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