1 4 - 5 pound corned beef
1 bottle beer
12 - 16 small whole new potatoes, scrubbed
24 - 32 baby peeled carrots
1 t granulated garlic powder, divided use
1/4 c plus 1 T olive oil, divided use
1 savoy cabbage, cored and sliced
1 T chopped garlic
1 t crushed red pepper
1/4 c water
salt and freshly grated black pepper to taste
Place corned beef in a large, flat baking pan or covered roaster. Add the bottle of beer.
Cover with a lid or aluminum foil and place in a pre-heated 300 degree oven for about 3 hours.
Wash the potatoes, place in a baking pan. Pour 1/8 cup olive oil over the potatoes. Sprinkle with
salt, freshly ground black pepper, and 1/2 t granulated garlic. Stir and set aside. Put the
carrots in a bowl and pour 1/8 cup olive oil over them. Sprinkled with salt, pepper
and remaining garlic. Set aside.
When the corned beef is done, remove from the oven and keep warm. Preheat the oven to 400 degrees. Put the potatoes
in the oven and roast for about 20 minutes, add the carrots and roast for another 20 minutes
or until all the vegetables are cooked.
While the carrots are cooking heat 1 T olive oil in a large skillet with a cover. Add chopped garlic
and cook until the garlic is soft - not browned. Add salt and crushed red pepper and cook for another minute
or so. Add the cabbage and water to the pan, cover and simmer until cabbage is cooked, about 10 minutes.
Slice the corned beef across the grain and serve on a platter surrounded by the cabbage. Serve
the potatoes and carrots in a separate bowl. Serve horseradish and hot mustard on the side.
Makes 6 to 8 servings.
A traditional corned beef and cabbage dinner calls for the potatoes, carrots and cabbage to be boiled in the cooking liquid from the corned beef. I find that to be quite salty and mushy. So, I cook the vegetables the way I like them. Roasting the potatoes and carrots and steaming the cabbage with garlic and crushed red pepper. Feel free to make the vegetables the way you like.
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