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Roasted Corn Beef and Cabbage
Course
Dinner
Keyword
Dinner
Prep Time
10
minutes
minutes
Cook Time
5
hours
hours
Servings
8
Calories
582
kcal
Ingredients
3 to 5
pound
corned beef brisket
flat cut if they have it
1
head cabbage
cut in wedges
2
cups
bag baby carrots
4
cups
chicken stock
4
tablespoons
whole grain mustard
3
tablespoons
honey
1
stick
butter
1/4
teaspoon
garlic salt
2
tablespoons
fresh chopped dill
3
pounds
baby red potatoes
boiled
Instructions
Preheat oven to 350 degrees.
Rinse off roast with cold water. Pat dry. Place in a roasting pan.
If it comes with a seasoning packet, sprinkle that on top.
Pour chicken stock over the roast and into the pan.
Cover with foil and bake for about 3 to 5 hours until beef starts to get fork tender.
Add cabbage and carrots to the roasting pan, cover with foil and bake for another 30 to 45 minutes or until carrots are just tender.
Remove veggies from the pan to a bowl or serving platter.
Cover with foil to keep warm.
In a small bowl, mix mustard and honey together and spread on top of roast.
Place beef under broiler for a few minutes to get it a little brown on top.
Melt butter, dill and garlic salt together.
Slice beef and serve with hot potatoes, cabbage and carrots with dill butter drizzled on top.
Nutrition
Calories:
582
kcal
|
Carbohydrates:
43
g
|
Protein:
35
g
|
Fat:
30
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
14
g
|
Trans Fat:
0.03
g
|
Cholesterol:
112
mg
|
Sodium:
2321
mg
|
Potassium:
1615
mg
|
Fiber:
7
g
|
Sugar:
14
g
|
Vitamin A:
4587
IU
|
Vitamin C:
104
mg
|
Calcium:
93
mg
|
Iron:
5
mg