Corned Beef and Cabbage
Servings 0
Ingredients
- 4-5 lb corned beef brisket
- 1 large head of green cabbage cut into wedges
- 2 large potatoes cut into cubes
- 2 large carrots cut into cubes
- 2 large onions cut into wedges
- 4 cloves of garlic minced
- 4 cups of beef broth
- 2 tablespoons of Dijon mustard
- 1 teaspoon of black pepper
- 1 teaspoon of thyme
Instructions
- 1. Preheat oven to 325 degrees Fahrenheit.
- 2. Place corned beef in a roasting pan, fat side up.
- 3. Arrange the cabbage, potatoes, carrots, onions, and garlic around the corned beef.
- 4. Pour the beef broth into the pan.
- 5. Spread the mustard over the top of the corned beef and sprinkle with pepper and thyme.
- 6. Cover with foil and bake for 3 hours.
- 7. Remove the foil and bake for an additional hour until the corned beef is tender.
- 8. Serve with boiled potatoes, cabbage, and carrots.
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