What's more Irish than Corned Beef and Cabbage? Baked with cabbage, red potatoes, carrots and onions, this St. Patrick's Day meal is yummy!
- 3 pounds packaged corned beef (+ spice packet) (see note below)
- 6 medium red potatoes , do not peel
- 20 baby carrots , or 3 large peeled carrots-cut into 2" chunks
- 1 large yellow onion
- 1 medium green cabbage , cut into quarters
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Preheat oven to 300°F.
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Place corned beef on aluminum foil inside of a large baking dish (9" x13" works well). Sprinkle meat with contents of spice packet (or substitute 1 T. pickling spice). NOTE: meat is cooked fat side up. It is fairly common to sprinkle spices on the fat side, however I prefer it sprinkled on the meat side. It's your choice. Place seasoned meat on foil, fat side UP; seal foil packet tightly. Place baking dish on middle rack of oven.
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Bake for 1½ hours, then remove from oven. Carefully open foil pouch; place carrots, onions and potatoes around the outer edges of the corned beef. Seal the pouch, and cook for 30 more minutes. Remove baking dish again; add cabbage wedges around the corned beef. Re-seal foil; place dish back in oven. Bake for 1½ hours, or until corned beef has reached an internal temperature of 145°F. Remove dish from oven; turn corned beef over so meat side is UP; let meat rest 5 minutes before slicing.
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Slice corned beef (fat side down); serve with carrots, potatoes, onions, and cabbage on the side. *Cut cabbage wedges in half (for 6+ servings), or serve the whole quarter piece (for 4 servings). Spoon accumulated juices in foil packet over the meat and vegetables, for extra flavor. Season veggies to taste with salt and pepper. Enjoy!
NOTE: If corned beef did not come with a spice packet, use 1 Tablespoon of pickling spice as a substitute.