While Saint Patrick’s Day is traditionally celebrated with lamb or pig in Ireland, Irish Americans have been cooking up this more familiar plate for almost 200 years. With corned beef being the neighborhoods flavorful meat, it was easy to splurge on when paired with the inexpensive tastes of their homeland such as potatoes and cabbage. (For more history, check out this Smithsonian article, “Is Corned Beef Really Irish?”)
For years I have been sticking my corned beef and vegetables into a pot or slow cooker which did the trick but left all the flavors, well, bland. This year I took a tip from The Pioneer Woman and slow roasted. It was by far the most savory Saint Patrick’s meal I’ve even made with sweet caramelization on the veggies and the perfect amount of salt on an otherwise tough cut of meat. This combined with a low and slow cooking method left for a brisket that even my toddler could chomp his teeth into! Here’s my newly dubbed favorite Slow Roasted Corned Beef and Cabbage.
1 3-4lb corned beef brisket
1/2lb potatoes (red or russet baking will do)
1lb carrots, peeled and cut into 2 inch pieces
1 head of cabbage cut in 8 wedges
1 cup Guinness Stout
Irish soda bread
Pre-heat oven to 325 degrees. Remove the corned beef from the packaging and rinse. Place fat side up in a baking dish. Rub the seasoning packet into the skin. Top with black pepper. Cover with tin foil and bake 2 1/2 hours. Remove foil and bake another 1 1/2 to 2 hours, or until the meat is 145 degrees and fork tender.
During the last 30 minutes of roasting place your potatoes in a large pot filled with water. Cover and bring to a boil. Boil for 20-25 minutes until they are fork tender. Drain and toss with butter.
Meanwhile, heat a large skillet over medium high heat. Drizzle with EVOO. Place the cabbage cut side down and cook until it begins to caramelize and turn golden brown, about 3 minutes. Repeat for the other cut side. Remove onto a baking sheet lined with a wire rack. Work in batches until all the cabbage is browned.
Remove the corned beef. Tent with foil and let rest. Raise the oven temperature to 350 degrees.
Pour the Guinness into the baking sheet under the cabbage.
On a second baking sheet toss the carrots with EVOO, salt, pepper, and garlic powder to taste. Place the cabbage and carrots into the oven and roast 20-25 minutes, tossing the carrots occasionally. Wrap the soda bread in foil and warm in the oven while plating.
The luck of the Irish will certainly be with your family if you’re serving this for dinner! Stock up on some kraut, Swiss, and good rye for Rueben’s the day after too 🙂 Even if it’s not exactly what they eat in Ireland, it sure is a tasty way to celebrate. My very Italian husband DJed Irish songs and my boys enjoyed dancing around the kitchen! Hoping your Saint Patrick’s Day is as happy and light!
Laughter is brightest where food is best. ~Irish Proverb
Eat Well and Sláinte!,
Stephanie a.k.a. The Foodetarian