Yes, I know I’m a little late for St. Patricks’ day, so this post will most likely be useful in 11 months from now. But, here’s a great alternative to the traditional boiled version of Corned Beef & Cabbage.
If you like the boiled version, try out our Classic Irish Boiled Corned Beef & Cabbage Recipe.
Enjoy!
Slow Roasted Corned Beef & Cabbage
Print recipe
Ingredients
- Corned Beef (uncooked)
- Black Pepper
- Brown Sugar
- Red Potatoes
- Cabbage
- Olive Oil
- Salt & Pepper
- 1/2 cup Water
Directions
| Step 1 | |
| (Optional) Since you aren't going to be doing a traditional boiled dinner, which will remove some of the salt from the roast through boiling, you may find the corned beef a little too salty. If that's the case, you can choose to do the following to reduce the salt. Place the roast in a large pot and cover with water. Bring to a boil then immediately drain. Do this another 2-4 times, depending on how much salt you wish to remove. This will also soften the roast a little. If doing this step, reduce the cooking time by 2 hours. | |
| Step 2 | |
| Rinse the roast with water to remove the excess salt/brine. Pat dry with paper towels to remove excess moisture. Sprinkle the roast liberally with black pepper. | |
| Step 3 | |
| Rub brown sugar all over. It doesn't need to be thick. I used about 1/3 cup over the whole roast. | |
| Step 4 | |
| Pace in a baking dish and lightly cover with tinfoil. Roast at 190 degrees for 8-12 hours. (8 hours for a small roast, 12 for a larger roast) | |
| Step 5 | |
| Remove the roast from the oven and double wrap it with tinfoil. Place back in the oven at 170 degrees and cook for an additional 6-10 hours. | |
| Step 6 | |
| Remove the wrapped roast from the oven (keep it wrapped) and set it aside (if you have a warming oven, place it there on warm). Increase the temperature of the oven to 350 degrees. | |
| Step 7 | |
| Cut up the cabbage into 8 equal quadrants, removing the core. Layer the cabbage onto the bottom of the pan. Sprinkle lightly with salt and add the water to the pan. | |
| Step 8 | |
| Cut up the potatoes into large chunks. I usually just quarter the potatoes. Coat lightly with olive oil and sprinkle salt & Pepper. Add on top of the cabbage. *You can choose to do 1/2 potatoes and 1/2 carrots | |
| Step 9 | |
| Place potatoes and cabbage in the oven for 1 hour at 350 degrees. | |
| Step 10 | |
| After one hour, remove the roast from the tinfoil and place on top of the cabbage and potatoes. Bake an additional 30 minutes at 350 degrees. | |
| Step 11 | |
| Remove from the oven and serve the corned beef sliced with the potatoes and cabbage. | |
