Corned Beef and Cabbage with Sage
Tender pulled corned beef slow cooked in the oven. An easy one-pot comfort food meal for St. Patrick's Day or any time of the year.
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.