Corned Beef with Crispy Roasted Potatoes and Cabbage
Recipe GLPRcdb3827a4247ad
A hearty one-pot main featuring slow-simmered corned beef brisket served with golden, crispy-edged roasted potatoes and caramelized cabbage wedges. A warm dill-infused spiced oil with garlic, vinegar, and honey drizzled over everything brings bright, aromatic depth to this comforting classic.
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Ingredients
1 3–4 lb. Corned beef brisket
2 lb. Russet potatoes, scrubbed and quartered
1¼ cups Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 large head Green cabbage, cut into 8 wedges through the core
4 Whole cloves
1 tsp. Coriander seeds
1 tsp. Mustard seeds
1 tsp. Black peppercorns
½ tsp. Crushed red pepper flakes
2 Garlic cloves, finely grated
6 Tbsp. White wine vinegar
1 Tbsp. Honey
1 cup Fresh dill, finely chopped
Directions
Place the corned beef brisket in a large pot and cover with cold water by at least 2 inches. Bring to a boil over high heat, then reduce to a low simmer. Cover partially and cook gently until the meat is very tender and easily shreds, about 3 to 3½ hours.
When the beef has been simmering for about 2½ hours, position oven racks to the upper and lower thirds and preheat the oven to 375°F. On a large rimmed baking sheet, toss the quartered potatoes with ¼ cup of the olive oil, 1 teaspoon of salt, and 1 teaspoon of pepper. Spread them in a single layer.
On a second rimmed baking sheet, brush the cabbage wedges evenly with ¼ cup of the olive oil on all cut and exterior sides. Season generously on all sides with 1 teaspoon of salt and 1 teaspoon of pepper.
Place both sheets in the preheated oven—potatoes on the bottom rack, cabbage on the top. Roast for 45 to 50 minutes total, rotating the sheets halfway through and stirring the potatoes and turning the cabbage wedges with a spatula to ensure even browning. The vegetables are done when deeply golden and tender; the cabbage may finish before the potatoes.
While the vegetables roast, use a mortar and pestle to coarsely crush the whole cloves, coriander seeds, mustard seeds, peppercorns, and red pepper flakes together until fragrant.
Transfer the crushed spices to a small saucepan and toast over medium heat, swirling frequently, until very fragrant, about 2 minutes. Add the grated garlic and the remaining ¾ cup of olive oil, stirring gently, and cook until the garlic begins to sizzle, about 1 minute.
Pour the warm spiced oil into a medium heatproof bowl. Stir in the white wine vinegar, honey, and 2 teaspoons of salt. Let the mixture cool to room temperature, then gently fold in the fresh chopped dill.
Once the beef is fork-tender, transfer it to a cutting board and let it rest for 10 minutes. Trim away any excess fat, then slice the meat thinly against the grain.
Arrange the sliced corned beef on a platter alongside the roasted potatoes and cabbage. Drizzle the warm dill-spiced oil generously over everything and serve immediately.
