Take your St. Patrick’s Day celebration to new heights with a twist on the classic dish of corned beef and cabbage. Instead of the traditional boiling method, we’ll show you how to slow-roast the meat and vegetables separately in the oven for a truly irresistible flavor experience.
A Marriage of Tender Meat and Bronzed Veggies
Corned beef and cabbage is a beloved Irish-American dish, traditionally made by boiling a salt and spice-cured brisket with cabbage, potatoes, and carrots. However, our slow-roasting technique takes this dish to a whole new level. By roasting the meat and vegetables separately, each component develops its own unique flavor profile.
To add an extra layer of deliciousness, we toss the vegetables in a horseradish-spiked butter sauce before roasting. The tangy and slightly spicy flavor of the horseradish complements the rich, salty taste of the corned beef. Plus, the creamy sauce provides a cooling contrast to the savory goodness of the meat and veggies.
Once everything is roasted to perfection, you’ll be unable to resist sampling the bronzed vegetables straight from the pan. The corned beef will be tender and subtly spiced, creating a culinary experience that will leave your taste buds begging for more.
Elevate Your St. Patrick’s Day Feast
If you’re ready to take your St. Patrick’s Day feast to the next level, here’s what you’ll need to make this mouthwatering dish. Look for flat-cut corned beef briskets at your local supermarket, as they are perfect for this recipe. Don’t worry about trimming the fat before cooking, as it will help baste the meat and keep it tender while roasting. You can remove the fat after the corned beef is cooked to your liking.
Step-by-Step Instructions for Deliciousness
- Start by rinsing the corned beef under cold running water to remove some of the saltiness. Place the meat fat side up in a large roasting pan.
- Pour about 1/8 inch of water around the corned beef and sprinkle the seasoning packet on top. Cover the pan tightly with aluminum foil and roast in the oven for 3 hours.
- While the meat is roasting, mix melted butter, horseradish, salt, and pepper in a small bowl.
- Arrange carrots, potatoes, and cabbage on a rimmed baking sheet. Drizzle the horseradish-butter mixture over the vegetables and toss to coat them evenly, keeping them separate. Turn the potatoes cut side down for extra crispiness.
- After 1 hour and 30 minutes of roasting the corned beef, place the pan of vegetables on the bottom rack of the oven. Continue cooking the meat and vegetables for another 1 hour and 30 minutes until both are tender and evenly browned.
- Remove the meat from the oven and let it cool slightly on a cutting board. Trim off the layer of fat and slice the meat against the grain into thin, juicy slices.
The Perfect Accompaniment: Horseradish Cream Sauce
No corned beef and cabbage feast is complete without a tangy and creamy horseradish cream sauce. Making it is a breeze! Just combine all the ingredients in a small bowl, season to taste, and voila!
Arrange the succulent meat and beautifully roasted vegetables on a platter. Sprinkle with fresh parsley for a burst of color, if desired. Don’t forget to serve the horseradish cream sauce on the side to add an extra zing to each mouthful.
Try These Delicious Recipes
If you’re hungry for more Irish-inspired dishes, here are a few recipes you might enjoy:
- Guinness Lamb Stew with Vegetables
- The Reuben Sandwich (and the Rachel)
- Shepherd’s Pie
- Beef Stew with Carrots and Potatoes
For more delectable recipes and mouthwatering inspiration, visit Rowdy Hog Smokin BBQ. Get ready to delight your taste buds and impress your loved ones with an unforgettable St. Patrick’s Day feast!