how to make Tasty Corned Beef and Cabbage ?  easy recipe

What could be more traditionally Irish than a dish for corned beef and cabbage? If desired, top with mustard or horseradish to taste.


  • 1 (4 1/2 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
  • 3 tablespoons olive oil, divided
  • 2 pounds medium red potatoes, quartered
  • 3 large carrots, cut into 3-inch pieces
  • 2 tablespoons chopped fresh parsley leaves


  1. Place corned beef in a large bowl and cover with cold water; let stand 1-2 hours. Rinse with cold water and thoroughly pat dry.
  2. Preheat oven to 325 degrees F. Line a 9×13 baking dish with foil.
  3. MUSTARD MIXTURE: In a small bowl, combine mustard, allspice, cloves and 1 teaspoon pepper.
  4. Place corned beef onto the prepared baking dish. Spread MUSTARD MIXTURE evenly over one side of the corned beef; top with onions. Fold up all 4 sides of the foil over the corned beef, covering completely and sealing the packet closed.
  5. Place into oven and bake until tender, about 3 1/2-4 hours; let stand covered.
  6. Increase oven temperature to 425 degrees F. Line two baking sheets with parchment paper.
  7. Brush cabbage with 1 tablespoon olive oil. Place in a single layer onto the prepared baking sheet; season with salt and pepper, to taste.
  8. Place potatoes and carrots in a single layer onto the second prepared baking sheet. Add remaining 2 tablespoons olive oil; gently toss to combine. Season with salt and pepper, to taste.
  9. 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.
  10. Thinly slice corned beef against the grain and serve with onions, cabbage, potatoes and carrots, garnished with parsley, if desired.

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