Corned Beef - In The Oven w/ Potatoes, Carrots and Cabbage

Ingredients

• 2.75 lb Corned Beef Brisket (trimmed, rinsed to remove excess brine, patted dry)
• 1 tablespoon Bacon Fat (or any high‑heat oil such as vegetable oil)
• 0.5 teaspoon Garlic Paste (can substitute with minced fresh garlic)
• 0.25 cup Dijon Mustard (about 60 ml)
• 1 packet Corned Beef Seasoning Packet (included with the brisket)
• 1 pinch Black Pepper (freshly ground)
• 0.5 cup Beef Broth (low‑sodium)
• 2 medium carrots Carrots (peeled and cut into 1‑inch pieces)
• 2 medium potatoes Potatoes (peeled and sliced 1‑inch thick)
• 1 tablespoon Olive Oil (for tossing vegetables)
• to taste pinch Salt (for vegetables and cabbage)
• to taste pinch Black Pepper (for vegetables and cabbage)
• 1 medium onion Onion (optional, sliced)
• 4 tablespoons Unsalted Butter (for sautéing cabbage)
• 0.5 head Cabbage (green cabbage, sliced thin)
• 0.5 teaspoon Onion Powder (optional)
• 0.5 teaspoon Garlic Powder (optional)
• 0.5 teaspoon Crushed Red Pepper (optional for heat)
• 0.33 cup Water (for steaming cabbage)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and allow it to preheat fully.

   Time: PT10M

   Temperature: 350°F

2. Prepare the Brisket

   Remove the corned beef brisket from its packaging, rinse under cold water to wash off excess brine, then pat completely dry with paper towels.

   Time: PT5M

3. Sear the Brisket

   Heat the large pan over medium‑high heat, add 1 tablespoon bacon fat (or oil), and sear the brisket 2–3 minutes per side until a brown crust forms.

   Time: PT5M

   Temperature: medium‑high

4. Transfer to Baking Dish

   Place the seared brisket into the 9×13 aluminum tray, fat side up.

   Time: PT1M

5. Make Mustard‑Garlic Rub

   In a small bowl combine ½ teaspoon garlic paste with ¼ cup Dijon mustard and stir until smooth.

   Time: PT2M

6. Rub the Brisket

   Spread the mustard‑garlic mixture evenly over the top, sides, and bottom of the brisket.

   Time: PT2M

7. Add Seasoning Packet

   Sprinkle the contents of the corned‑beef seasoning packet over the meat and add a pinch of freshly ground black pepper.

   Time: PT1M

8. Add Liquid

   Pour ½ cup beef broth into the bottom of the tray, aiming for a ¼‑½ inch layer of liquid.

   Time: PT1M

9. Cover Tightly

   Seal the tray tightly with a sheet of aluminum foil, making sure no steam can escape.

   Time: PT1M

10. First Bake

    Place the covered tray on the center rack and bake for 1 hour 25 minutes.

    Time: PT1H25M

    Temperature: 350°F

11. Prepare Vegetables

    While the brisket bakes, peel and cut carrots into 1‑inch pieces, slice potatoes into 1‑inch rounds, then toss them in a bowl with 1 tablespoon olive oil, salt and pepper.

    Time: PT10M

12. Optional Onion

    Slice one medium onion (optional) for extra flavor.

    Time: PT2M

13. Add Vegetables

    When the timer for the first bake goes off, carefully remove the foil (watch for hot steam) and arrange the carrots, potatoes, and optional onion around the brisket.

    Time: PT2M

14. Second Bake

    Re‑cover the tray with foil and return it to the oven for an additional 1 hour 25 minutes, until the vegetables are fork‑tender.

    Time: PT1H25M

    Temperature: 350°F

15. Optional Broil

    After the vegetables are done, uncover and place the tray under the broiler for 5 minutes to brown the top.

    Time: PT5M

    Temperature: broil

16. Rest the Meat

    Remove the brisket from the oven, tent loosely with foil, and let it rest for 10 minutes before slicing.

    Time: PT10M

17. Cook Cabbage

    While the meat rests, melt 4 tablespoons unsalted butter in the same large pan over medium heat, add sliced cabbage, ½ tsp onion powder, ½ tsp garlic powder, optional ½ tsp crushed red pepper, a pinch of salt and pepper; stir and cook 3 minutes.

    Time: PT3M

    Temperature: medium

18. Steam Cabbage

    Add 1/3 cup water, reduce heat to medium‑low, cover the pan and simmer 6 minutes until the cabbage is tender.

    Time: PT6M

    Temperature: medium‑low

19. Slice and Serve

    Slice the rested brisket against the grain, plate with the cooked cabbage, carrots, and potatoes, and enjoy.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

25 g

Carbohydrates

20 g

Fat

20 g

Fiber

3 g