Corned Beef With Crispy Roasted Potatoes And Cabbage Recipes

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CORNED BEEF WITH CRISPY ROASTED POTATOES AND CABBAGE



Corned Beef with Crispy Roasted Potatoes and Cabbage image

This updated take on the classic corned beef dinner features extra-crispy roasted cabbage and potato wedges instead of boiled. Serve it drizzled in a dill vinaigrette bursting with all the spices used to make the corned beef, including coriander seeds, mustard seeds, red pepper flakes, cloves, and garlic (you're going to want to eat the sauce, so go ahead and make extra).

Provided by Anna Stockwell

Categories     Beef     Brisket     Potato     Cabbage     Clove     Coriander     Mustard     Garlic     Vinegar     Honey     Dill     St. Patrick's Day     Entertaining     Winter

Yield 6-8 servings

Number Of Ingredients 16

1 (3-4-lb.) corned beef brisket
2 lb. russet potatoes, scrubbed, quartered
1 1/4 cups extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
1 large green cabbage, cut through the core into 8 wedges
4 whole cloves
1 tsp. coriander seeds
1 tsp. mustard seeds
1 tsp. peppercorns
1/2 tsp. crushed red pepper flakes
2 garlic cloves, finely grated
6 Tbsp. white wine vinegar
1 Tbsp. honey
1 cup finely chopped dill
Special Equipment
A mortar and pestle

Steps:

  • Place corned beef in a large pot. Add enough water to cover by 2" and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3-3 1/2 hours.
  • Once beef has been simmering for 2 1/2 hours, arrange racks in top and bottom thirds of oven; preheat to 375°F. Toss potatoes, 1/4 cup oil, 1 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet. Rub cabbage wedges with 1/4 cup oil; season on all sides with 1 tsp. salt and 1 tsp. pepper. Arrange on another rimmed baking sheet. Roast, turning cabbage, tossing potatoes, and rotating sheets top to bottom halfway through, until golden brown and tender, 45-40 minutes. (The cabbage might be done before the potatoes.)
  • Meanwhile, coarsely crush cloves, coriander seeds, mustard seeds, peppercorns, and red pepper flakes with mortar and pestle. Transfer to a small saucepan and cook over medium heat, swirling often, until fragrant, about 2 minutes. Add garlic and remaining 3/4 cup oil and cook, stirring, until garlic sizzles, about 1 minute. Transfer to a medium heatproof bowl. Stir in vinegar, honey, and 2 tsp. salt. Let cool, then stir in dill.
  • Transfer beef to a cutting board and let sit 10 minutes. Trim off excess fat, then thinly slice against the grain. Serve alongside roasted cabbage and potatoes with dill sauce drizzled over.

BEER BRAISED CORNED BEEF WITH RED POTATOES AND CARROTS



Beer Braised Corned Beef with Red Potatoes and Carrots image

Provided by The Hearty Boys

Categories     main-dish

Time 5h15m

Yield 6 to 8 servings

Number Of Ingredients 11

1 (3-pound) corned beef brisket
4 garlic cloves, smashed
2 large shallots, peeled and halved
2 tablespoons pickling spice
2 teaspoons caraway seeds
2 (12-ounce) bottles beer (not light)
1/2 cup Irish whiskey
6 carrots, peeled and cut into 2-inch pieces
6 red potatoes, cut into 2-inch dice
4 sprigs fresh dill
Kale leaves, for plating

Steps:

  • Preheat the oven to 250 degrees F.
  • Put the corned beef into a large roasting pan (preferably with a lid). Add the garlic, shallots, pickling spice, caraway seeds, beer and whiskey. Cover and place in the oven. Braise 3 hours, turning the meat once. At the end of the 3 hours, add the carrots, potatoes and dill. Cover again and place back in the oven for an additional 2 hours. Remove from the oven. Line a platter with kale leaves, place the corned beef in the center and mound the carrots and potatoes around it. Serve immediately.

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