In honor of my Irish heritage, my family has brought in St. Patrick’s Day every year with traditional corned beef, cabbage, and potatoes! Seeing as though I now live out of my parent’s house, and am no longer surrounded by Irish kin, but rather an Italian and Bernese mountain dog, it is of upmost importance that I continue this tradition!
Which means…I have every excuse to celebrate this day like it’s the second coming of christ, or what I like to call “My Holiday”!
With this dish already cooked up, plenty of leftovers in the fridge, and a potential soup recipe on the way (as suggested by my husband—yayy!), all thats left for me to do is to set myself up with an Irish coffee and some green beer! Which I will happily abide to this weekend.
Instead of cooking the corned beef in a crock pot, like my mom always does, I decided to give this a whirl in the oven to reduce the amount of cooking/dishes being used. In order to avoid the beef from drying out, I cut three slits into the beef and stuck a tbsp of butter into each score.
Between the butter, mustard (with the seeds in it), and foil cover, it helped keep the beef nice and juicy. Not to mention the flavor from the marinade was freaking awesome!
While the beef was baking, I took around 2 pounds of baby potatoes, cut them in half and added to a large mixing bowl. I mixed the potatoes with some chopped onions, oil, and spices, and then let it sit until the beef had cooked for 1 hour.
I then added the herbed potatoes to the same skillet as the beed , and continued baking until finished. During that time I began to boil the cabbage (that I cut into quarters). Thus takes very little time, and you’ll know the cabbage is ready when you can stab it with a fork/knife and it is soft.
Eat your dinner the normal way, or if you want to have some fun with it, use the cabbage as a taco shell! Not gonna lie, I listened to a little bit of Flogging Molly and The Corrs (omg I use to listen to The Corrs all the time) while cooking!
Corned Beef and Cabbage with Roasted Potatoes
- 3 lbs corned beef
- 2-2.5 lbs baby potatoes cut in half
- 1 head cabbage quartered
- 3 tbsp whole grain mustard
- 1/4 cup EVOO or avocado oil
- 3 tbsp grass-fed butter
- 1/2 yellow onion diced
- 1 tsp parsley dried
- 1 tsp rosemary dried
- 1 tsp thyme dried
- 1 tsp basil dried
- 1 tsp garlic powder
- 1/2 tsp salt and pepper each
- Preheat oven to 375 degrees F.
- In a greased skillet or large baking dish, place corned beef. Score 3 slices into top of flesh and insert 1 tbsp of butter into each score. Cover surface with whole mustard seed.
- Cover tightly with foil and bake for 1 hour.
- While beef bakes, cut potatoes and add to large mixing bowl. Chop onion and add to mixing bowl with potatoes. Mix in oil and all spices (parsley, rosemary, thyme, basil, garlic powder, salt and pepper).
- When beef cooks for 1 hour, remove from oven and add potatoes to fill the rest of baking dish. Make sure to spread out potatoes in baking dish around the beef.
- Bake for another hour. Leave foil on beef for 40 min, then remove foil for last 20 min.
- Take cabbage and cut into 4 large pieces. Boil a large pot of water, and once brought to a boil, add cabbage. Boil for about 7-8 min. Poke cabbage with a fork or knife to see if soft, and if so remove from boiling water. If not, continue to boil until soft.
- Drain cabbage in a strainer and set aside to cool.
- Once beef and potatoes are finished baking, serve in skillet/baking dish, with a side of boiled cabbage and extra mustard.