Meredith Ward
@meredithw
Slow-Roasted Corned Beef and Cabbage
This classic dish features tender corned beef brisket slow-roasted with aromatic vegetables and sweet apples, creating a comforting and flavorful meal perfect for any occasion.
Details
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:thanksgiving
- Ingredients:9
- Views:8
Recipe Information
- Prep time25 min.
- Cook time4 min.
- Total time29 min.
- Servings8
Ingredients
- 1 (5 1/2 pound)
- 2 tablespoons
- 1
- 1
- 2
- 3/4 cup, divided
- 6 tablespoons, divided
- 1
- 1 cup
Cooking Instructions
Follow our step-by-step guide on how to make Slow-Roasted Corned Beef and Cabbage.
Step 1
Begin by preheating your oven to a cozy 300°F (150°C).
Step 2
Prepare a 9x13-inch roasting pan by lining it with aluminum foil, allowing enough overhang to cover the roast later.
Step 3
Rinse the corned beef brisket under cold water, then gently pat it dry with paper towels.
Step 4
Generously rub the pickling spice all over the brisket, then nestle it into the prepared roasting pan.
Step 5
Surround the brisket with vibrant slices of orange, onion, and celery.
Step 6
Pour in 1/2 cup of cold water, then wrap the aluminum foil tightly over the roast, ensuring a good seal at the edges.
Step 7
Place the brisket in the preheated oven and let it bake for approximately 4 hours, or until the meat becomes irresistibly tender.
Step 8
About 45 minutes before the brisket is ready, heat the remaining 1/4 cup of water and 3 tablespoons of margarine in a large pot over medium heat.
Step 9
Add in the sliced cabbage and quartered apples, cover the pot, and let it simmer on low heat for around 30 minutes, giving it an occasional shake to prevent sticking.
Step 10
Once the cabbage and apples are tender, finish them off with the remaining 3 tablespoons of margarine.
Step 11
Serve the succulent slices of corned beef alongside the flavorful cabbage and apples for a delightful meal that warms the heart and soul.