Roasted Corned Beef, Cabbage & Vegetables Recipe

March 21, 2015

Growing up I always had corned beef and cabbage the traditional way, which is having it boiled. Being a bit experimental this year I decided to try it roasted on St. Patrick’s Day since I know that roasting always brings out the best in meat. Because corned beef is salty you will need to boil the corned beef a couple times to reduce the sodium before you roast it.

3 lbs corned beef (with spice package)
3 tablespoons of Dijon mustard
1/2 tablespoon of creamy horseradish sauce
1 garlic clove, minced
1 large head of green cabbage, cut into 2 inch wedges
4 carrots, peeled and quartered
2 onions, peeled and quartered
2 celery stalks, quartered
3 large potatoes, peeled and quartered

You will want to drain and rinse the corned beef from the package and set aside the spice packet. Then place your corned beef into a pot and cover it with about 2 inches of water. Next, place your pot over...
See the full directions on my site

Nutritions

Calories
118

Sodium
412mg
17% DV

Fat
2g
3% DV

Protein
6g
12% DV

Carbs
17g
5% DV

Fiber
5g
20% DV