Baked Corned Beef and Cabbage
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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- 3 lb
- corned beef (in package)
- whole cloves
- 1/4 c
- hot sweet honey mustard
- 2 Tbsp
- brown sugar
- 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
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.
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.
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.
Serve with the corned beef. Serve with boiled new potatoes. Can be made ahead and reheated.