Oven Roasted Corned Beef and Cabbage
Oven roasted corned beef and cabbage for the perfect St. Patricks day feast.
Equipment
- 9"x13" glass dish
- foil
Ingredients
- 6 lbs corned beef brisket
- 1 onion (cut into large pieces)
- 6 potatoes (cut into large chunks)
- 6 carrots (cut into 3 inch pieces)
- 1 cup beef stock
- 1/2 cup brown sugar
- 4 oz dijon mustard
- 1 tbsp soy sauce
- 1 tsp garlic (minced)
- 1 spoonful horseradish
- 1/4 cup molasses
- 1/2 head cabbage
- pepper (to taste)
Instructions
- Rinse the corned beef under cold water to get most of the salt brine off.
- Cut onion, potatoes, and carrots into large pieces. Set potatoes and carrots aside.
- Layer a 9"x13" glass dish with onions. Trim the fat off the brisket and place on top of onions.
- Add one cup of beef broth to the glass dish.
- In a bowl, mix the marinade together by combining brown sugar, dijon mustard, soy sauce, minced garlic, horseradish, and molasses.
- Pour marinade over the over the onions and beef in the glass dish and cover with foil. Place in a 325 degree oven for 3 hours.
- After 2 hours, add potatoes and carrots for the remaining hour. Cook until potatoes are cooked all the way through.
- After 2 1/2 hours, steam the cabbage in a pot of water.
- Serve hot when ready.
