Pulled Corned Beef and Cabbage with Sage
This tender pulled corned beef is slow cooked in a roaster pan with cabbage, red potatoes, carrots, onions and fresh sage. An easy one-pot comfort food meal for St. Patrick’s Day or any time of the year.
For this hearty corned beef one-pot meal, it takes about 10 minutes to assemble and then the oven and roaster pan do the rest of the work.
And while the corned beef, potatoes and vegetables are cooking, the aroma coming out of the kitchen smells heavenly.
It smells just like comfort food and reminds me of the delicious aroma in the kitchen on Thanksgiving and Christmas from recipes that are made with sage.
About the Corned Beef
Corned beef generally comes with a small package of pickling spices to use as seasoning.
But the pickling spices aren’t used in this recipe.
Instead, this corned beef is seasoned with fresh sage, fresh parsley and ground black pepper.
Since the corned beef is already quite salty, no additional salt is added.
Point Cut vs. Flat Cut Corned Beef:
There are two cuts of corned beef brisket that are commonly available in the grocery store, the “point cut” and the “flat cut“.
Generally, the “point cut” is the cut of corned beef that’s either on sale, or that costs less than the “flat-cut” option.
A “whole” corned beef brisket may also be available which includes both the point and the flat cuts of meat.
Here are some differences between the point cut and the flat cut:
- The point cut is the thicker end of the brisket and generally has more marbling (fat) and as a result may be juicier and may have more flavor.
- The flat cut is generally leaner and is easier to slice evenly.
Most often I get the point-cut because it’s the least expensive, but I dig through the packages to see which one is the most evenly cut (doesn’t have one end that’s much thicker and more pointed than the other).
I also like it when the back side of the corned beef packaging is “see-through”, so that I can choose a lean piece of meat.
About Serving
After this one-pot meal has slow cooked in the oven for about 4 hours, the corned beef should easily pull apart with a fork.
The larger pieces of pulled corned beef are especially delicious because the meat is so tender.
And they have a rustic look to them which is appetizing when served with the roasted potatoes and vegetables.
The meat, vegetables and potatoes can be served on a large plate or platter, in separate serving dishes, or right out of the roaster pan.
This dish tastes wonderful when served with the warm juices from the roaster pan ladled on top, and drizzles of olive oil.
And the potatoes and vegetables can also be served topped with butter.
This one-pot corned beef and cabbage meal is perfect for St. Patrick’s Day or enjoy it any time of the year.
Let’s check out the ingredients.
Corned Beef – Corned beef brisket (3 to 4 pounds), sprigs of fresh sage and parsley (curly parsley), ground black pepper and water
Vegetables – Green cabbage, onion, red potatoes, carrots and ground black pepper
Remove and discard the package with the pickling spices in it.
Pan – 19-inch Covered oval roaster pan
Serving – Juices from the roasting pan, olive oil (optional) and, or butter
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
For the Corned Beef:
Preheat the oven to 350 degrees F.
Lightly rinse the corned beef and trim off any excess fat.
Then sprinkle pepper…
…on all sides of the meat.
To the center of the roaster pan, add the corned beef.
In an area of the pan that’s away from where the corned beef is, add water.
Next…
…lay the sprigs of fresh sage…
…evenly across the top of the corned beef.
Then…
…lay the sprigs of parsley…
…evenly on top of the corned beef.
Set aside for a moment.
For the Vegetables:
Peel a medium size onion and cut it into 8 wedges.
Separate the pieces of onion from the wedges…
…and lay them in the pan, evenly around the outside edges of the corned beef.
Also lay a few pieces of the onion on top of the corned beef.
Lightly sprinkle pepper on top of the onions.
Add the potatoes around the outside edges of the corned beef on top of the onions.
Sprinkle pepper on top of the potatoes.
Cover the roaster pan with a lid and cook in a preheated oven (at 350 F.) for 3 hours.
Then using oven mitts, carefully remove the roaster pan from the oven for just a moment (keep the oven on).
Carefully remove the lid from the pot and check the water level, if it’s low, add more water to the pan.
Then…
…lay the carrots evenly on top of the corned beef.
Sprinkle pepper on top of the carrots.
On top of, and around the carrots, add the wedges of cabbage.
Lightly sprinkle pepper on the cabbage.
Cover with the lid and put the roaster pan back into the heated oven.
Let cook for another hour (in total, cooking time is about 4 hours).
Then remove the roaster pan from the oven…
…and lightly poke the tip of a sharp knife or a fork into the carrots and potatoes to make sure they’re fork tender.
Using tongs…
…pull on a piece of the meat to make sure it’s tender.
While still in the pot (with the liquid from cooking), pull apart the corned beef in medium to large size pieces (not too small where the meat would be shredded).
For Serving:
Serve warm.
The Cabbage – Cut the cabbage wedges in half or in quarters for serving.
Top with some of the juice from the pan, and/or drizzles of olive oil, butter and a few pinches of chopped parsley.
The Corned Beef and Carrots – Top with some of the juice left in the roaster pan, and/or drizzles of olive oil.
The Potatoes – Cut the potatoes into halves or quarters.
Top with some of the juice left in the pan, and/or drizzles of olive oil, and/or butter.
Next, time to eat!
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Corned Beef and Cabbage with Sage
Ingredients
For the Corned Beef
- 1 whole (3 to 4 pounds) corned beef brisket (flat or point cut) rinsed, fat trimmed, (discard package of pickling spice seasoning)
- 1 teaspoon ground black pepper
- 4 sprigs (medium to large size) fresh sage
- 4 sprigs (medium to large size) fresh parsley (curly parsley)
- 3-1/2 cups water (or more if water level gets too low)
- Drizzles of olive oil for serving
For the Vegetables
- 1 medium to large size onion (yellow or white) peeled and cut into 8 wedges, pieces of onion separated
- 6 medium size red potatoes with skin on
- 12 whole (medium size) carrots peeled and stem ends cut off and discarded
- 1 head green cabbage core removed cut into 5 large wedges
- 3/4 teaspoon ground black pepper divided up into dashes on top of cut onion, potatoes, carrots and cabbage
- 1 tablespoon finely chopped parsley to garnish vegetables for serving
- Drizzles of olive oil for serving
Equipment
- 19-inch Covered Oval Roaster Pan, 19.13 x 13.5 x 4.75 (L x W x H)
Instructions
- Preheat the oven to 350 degrees F.
For the Corned Beef
- Remove and discard the package with the pickling spices in it.
- Lightly rinse the corned beef and trim off any excess fat.
- Sprinkle pepper on all sides of the meat. To the center of the roaster pan (19-inch covered oval roaster pan), add the corned beef. In an area of the pan that's away from where the corned beef is, add water.
- Lay the sprigs of fresh sage and parsley evenly across the top of the corned beef.
For the Vegetables
Cook for 3 hours:
- Onion - Lay the onion pieces in the pan evenly around the outside edges of the corned beef. Also lay a few pieces of the onion on top of the corned beef. Lightly sprinkle pepper on top of the onions.
- Potatoes - Add the potatoes around the outside edges of the corned beef on top of the onions. Sprinkle pepper on top of the potatoes.
- Cover the roaster pan with a lid and cook in a preheated oven (at 350 F.) for 3 hours.Then using oven mitts, carefully remove the roaster pan from the oven for just a moment (keep the oven on).Carefully remove the lid from the pot and check the water level, if it's low, add more water to the pan.
Cook for 1 additional hour:
- Carrots - Lay the carrots evenly on top of the corned beef. Sprinkle pepper on top of the carrots.
- Cabbage - On top of and around the carrots, add the wedges of cabbage. Lightly sprinkle pepper on the cabbage.
- Cover with the lid and put the roaster pan back into the heated oven. Let cook for another hour (in total, cooking time is about 4 hours).
- Then remove the roaster pan from the oven. Lightly poke the tip of a sharp knife or a fork into the carrots and potatoes to make sure they're fork tender.
- Using tongs, pull on a piece of the meat to make sure it's tender.While still in the pot (with the liquid from cooking), pull apart the corned beef in medium to large size pieces (not too small where the meat would be shredded).
For Serving:
- Serve warm.
- The Cabbage - Cut the cabbage wedges in half or in quarters for serving.Top with some of the juice from the cooking pot, and/or drizzles of olive oil, butter and a few pinches of chopped parsley.
- The Corned Beef and Carrots - Top with some of the juice left in the roaster pan, and/or drizzles of olive oil.
- The Potatoes - Cut the potatoes into halves or quarters. Top with some of the juice left in the pan, and/or drizzles of olive oil, and/or butter.
Here’s another corned beef and cabbage recipe you may like “Slow Cooker Guinness Corned Beef and Cabbage“.
Roaster Pan Recipes
More recipes made in a roaster pan you may like “Roaster Pan Pork Chop Dinner with Potatoes“, “Easy Baked Beans with Bacon” and “Marsala Pot Roast with Potatoes and Vegetables“.
One-Pot Recipes
More One-Pot Recipes You May Like:
Chipotle and Pasilla Chili with Ground Beef
Eggplant Supper Soup with Ground Beef and Pasta
Slow Cooker Ground Meat Taco Filling
Slow Cooker Cheesy Potato Soup with Smoked Sausage
Recipe Ideas for Corned Beef Leftovers
If there are any leftovers, here are two delicious recipes to make that you may like “Corned Beef and Slaw Sandwich” and “Corned Beef Taquitos with Homemade Avocado Sauce”.
