Corned Beef and Roasted Cabbage

It’s that time of year where our meals start looking boringly familiar; meat, and cellar vegetables, you know potatoes, carrots, squash, cabbage and some rice…or tacos. This is usually when I try to mix things up a bit and start slathering the vegetables in bacon fat and olive oil and roasting them. It’s a nice change. Who doesn’t love anything cooked in bacon fat?!

I’m not Irish. I don’t even know if corned beef and cabbage is something they eat in Ireland or if it’s an American tradition to call it Irish. Either way I do appreciate some good corned beef and cabbage that has been sliced, rubbed with fat, garlic and salt and then roasted. Toss some boiled potatoes on the side and you’ve really got something there. Especially if you have home grown potatoes. They have more flavor than the commercially grown ones so leaving them boiled and buttered (gotta love the good fats) isn’t a blah as you might imagine.

Homemade Corned Beef
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Homemade Corned Beef
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Ingredients
  • 4-5 lb Beef Brisket
  • 2 quarts Water
  • 1 cup Sea Salt
  • 1/2 cup Brown
  • 1/4 tsp Cinnamon
  • 1 tbsp Mustard Seeds
  • 1-2 tbsp Black Peppercorns
  • 1/2 tsp Whole Cloves
  • 1 tsp Allspice Berries
  • 1 tbsp Coriander Seeds
  • 1 tsp Fresh Ginger minced
  • 1/2 tsp Thyme
  • 5 each Garlic cloves Smashed
  • 2-3 each Bay Leaves
Servings:
Instructions
  1. Put the water, salt, sugar, and spices in a large pot and heat, stirring frequently, until sugar and salt dissolve.
  2. Cool the brine, using until very cold.
  3. I have a food safe bucket that I use for brining meat, however a large glass container or plastic bag will work too. The goal is to have the meat completely submerged in the brine. Place your brisket into your bucket/dish/bag and add the brine. Cover and place in the fridge.
  4. Let this rest for at least 3 days (5 days if possible). Squish your bag or give your dish a gentle shake each day.
  5. On day 3 or 5 remove the brisket from the brine and rinse it under cold water.
  6. Place it in a baking dish fat side up and fill the dish with a couple inches of water.
  7. Cover and bake for about 5 hours at 275 degrees.
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Roasted Cabbage Steak
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There are no measurements for this recipe because the size of cabbage can vary quite a bit. Don't worry though, it would take some pretty good talent to mess this one up.
Roasted Cabbage Steak
Print Recipe
There are no measurements for this recipe because the size of cabbage can vary quite a bit. Don't worry though, it would take some pretty good talent to mess this one up.
Ingredients
  • 1 each Cabbage
  • Olive Oil or Bacon Fat
  • Cloves of Garlic finely minced
  • Salt and Pepper
Servings:
Instructions
  1. Slice the cabbage into 1/2-3/4 inch thick slices. Keeping each slice in tact rub some olive oil onto both sides of the slice and place them on a parchment lined baking sheet.
  2. Sprinkle the cabbage with the garlic, salt and pepper.
  3. Roast uncovered at 350 degrees for 30-45 minutes, until it is soft but the edges are golden an crisp.
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