Ingredients
Method
- Preheat your oven to 325 degrees Fahrenheit. Place a large roasting pan on your work surface. Rinse the corned beef brisket thoroughly with cold water and pat it completely dry. Transfer the brisket to the prepared roasting pan.
- Combine whole grain mustard, brown sugar, and black pepper in a small bowl. Rub this mixture over the fatty side of the brisket.
- Sprinkle the seasoning packet into the bottom of the roasting pan. Carefully pour four cups of water into the pan, avoiding the mustard coating on the brisket. Tightly cover the pan with foil. Bake for two hours.
- Cut the cabbage in half and remove the core. Slice each half into four wedges. Peel the onion and cut it into wedges. Trim and peel the carrots, then cut them into 2-3 inch segments.
- Remove the corned beef from the oven and set the temperature to 350°F. Add the garlic cloves to the pan juices. Arrange the cabbage, onion, carrots, and potatoes around the brisket.
- Spoon pan juices over the vegetables. Cover and return to the oven to bake for 30 minutes. Then, spoon additional broth over the vegetables and bake uncovered for another 30-45 minutes, or until the largest carrots and potatoes are fork-tender.
- Slice the corned beef brisket into thin strips with a serrated knife. Arrange the corned beef and vegetables on a platter and serve warm.
Nutrition
Notes
Serve with a side of extra mustard or creamy horseradish sauce.
Leftover Corned Beef and Cabbage is delicious! Keep cooled leftovers in an airtight container in the fridge for 3-4 days.