This is St. Patrick’s Day dinner kicked up a notch. I usually use a big pot with a lid on the stove top, but this time, I cooked my corned beef in a dutch oven- I am strongly anti-crock pot when it comes to meat (I swear I can taste the crock-pot) but the biggest difference for me is the way I do my sides. Because who wants to eat boiled potatoes? Not me.
Because when somebody says something like “What excellent boiled potatoes” it’s so absurd that it becomes the joke of Pride and Prejudice.
“It’s been many years since I’ve had such an exemplary vegetable.” Hahaha. One of my favorite lines.
So I do things a little differently around here. When my brisket is nice and tender, I remove it from the oven, and I season up some flavorful Yukon gold potatoes and carrots with olive oil, salt, garlic, and pepper, and then I roast them until they are perfect and delicious.
I shred my cabbage up and I saute it in a large pan with a little butter, salt, and pepper until it is just wilted and perfect. Because lets face it. Beef, cabbage, potatoes, and carrots just simply do not all cook best at the same temp and for the same amount of time.
And then I serve it all on a plate. With beer. Because that’s the way you do St. Patrick’s Day dinner. Like a boss.
As you can see, it all turns out cooked absolutely perfectly. Sorry for the low-light pictures. No natural light in Seattle at 6pm in March!
You know what else I love about Corned Beef and Cabbage? It’s SO EASY. Almost no prep. Even the seasoning packet comes in with the meat. Love this meal.
1 corned beef brisket (Mine was 4 lbs) with seasoning packet
6 Yukon gold potatoes, chopped into once inch pieces
6 carrots, cut into one inch pieces
1 small head of cabbage, shredded
Preheat your oven to 300°. Place your brisket into a dutch oven and cover with water. Add the seasoning packet to the top. Cook for 4-5 hours until brisket is tender.
When the brisket is done, remove from oven and heat oven to 425°. I place my dutch oven right onto the stove top on low, still covered, while I do this. Place carrots and potatoes on a baking dish and season with about 2 tablespoons of olive oil, salt, pepper, and garlic powder. Bake for about 20 minutes until vegetables are tender, stirring in between.
Meanwhile, cut up your cabbage into thin strips and place into a large pan with a few tablespoons of water. Cook over medium heat, covered, and stirring occasionally, until cabbage is wilted. Drain any remaining water. Add butter, salt and pepper to taste.
Serve and enjoy.