Baked Corned Beef and Cabbage

Russ Myers

By
@Beegee1947

Once a year, come mid-March, we Americans enjoy the best excuse ever to make corned beef and cabbage, St. Patrick’s Day!

Never mind that the dish isn’t really eaten in Ireland, or not with the enthusiasm for it that you’ll find here. We’ll celebrate the day the way we like, and raise a toast with a pint of Guinness as well.

The traditional way to prepare corned beef and cabbage is to boil it, both the beef and the cabbage.

Your whole family will agree, the baked version, hands down, over the traditional boiled version

Recipe compliments: Corned Beef and Cabbage on Simply Recipes


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Comments:

Serves:

5 Servings

Prep:

10 Min

Cook:

2 Hr 30 Min

Method:

Bake

Ingredients

CORNED BEEF (BAKED)

3 lb
corned beef (in package)
10
whole cloves
1/4 c
hot sweet honey mustard
2 Tbsp
brown sugar

CABBAGE (SAUTéED)

olive oil and butter
1 medium
yellow onion, chopped
1 clove
garlic, minced
1 large
head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
salt

Directions Step-By-Step

1
Corned Beef (Baked)
Lightly boil to remove excess salt: Take the corned beef from the package and discard the spice packet. Note that one side of the roast should have a layer of fat, the other side should have distinct lines indicating the grain of the beef.

Corned beef can be very salty, especially when baked. To remove some of the salt before cooking, place it in a pot fat side up. Cover with water, bring to a boil, and discard the water. Repeat to remove even more salt.
2
Top with cloves, honey mustard, brown sugar: Preheat oven to 350°F. Lay the corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil (you may have to get creative with the way you wrap the beef if your foil isn't wide enough).
Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top.
3
Wrap in foil and bake: Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours at 350°F.
4
Add more honey mustard, broil: Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is bubbly and lightly browned.
5
Let rest for 5 to 10 minutes, then place on cutting board. Pull out and discard the cloves.

Lift the corned beef up to see which direction the grain of the meat is. Then cut the meat at a diagonal, across the grain of the meat, into 1/2-inch thick slices.
6
Serve immediately.
7
Cabbage (Sautéed)

Heat 2 Tbsp olive oil (enough to well coat the pan) on medium high to high heat in a large, wide pot (8-quart if available) or large, high-sided sauté pan. Add chopped onions, cook for a couple of minutes, then add garlic.
8
Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir to coat with oil and mix with onions.
Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. If the heat is high enough, this should happen quickly. The trick is to have the burner hot enough to easily brown the cabbage, but not so hot that it easily burns.
When the bottom of the cabbage is nicely browned, use a metal spatula to lift it up and flip it, scraping the browned bits as you go.
9
Once the cabbage in the pan has browned on a couple of flips, add another third of the cabbage to the pan. Mix well, then spread out the cabbage and repeat. Add a bit of butter to the pan for flavor, and to keep the cabbage from sticking too much to the pan. Once this batch has cooked down a bit and browned, add the remaining third of the cabbage and repeat.

Serve with the corned beef. Serve with boiled new potatoes. Can be made ahead and reheated.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American