Honoring My Heritage

My mother was Irish. Well, she wasn’t 100%, she was part German too, but you would never have known that. Her mother died shortly after she was born and she was raised by her Irish grandmother and her two aunts… so she was raised Irish.

My mother and one of her aunts.The Sunday before St. Patrick’s Day was always important at our house, because that was when my mother would prepare (yes, you guessed it), corned beef and cabbage.Early in the day she would put the corned beef into her large Dutch oven on top of the stove and let it simmer for hours. Later, she would lovingly slice and dice her cabbage, carrots and potatoes add those and let it all simmer a bit longer and then she would serve up her Irish feast.

Over the years I have come up with my own updated recipe for this dish and I would like to share it with you. This is what we are having for our Sunday supper next week.

Easy, Oven-Roasted, Corned Beef and Cabbage

Yield: 6-8 servings

Ingredients:

For corned beef, cabbage and carrots:
1 – 3 ½ lb. corned beef – special note – I like to use uncured, first cut brisket that has been cured with all natural ingredients (no nitrate or nitrite added). This will produce a very tasty corned beef, but it will not have the red coloring associated with corned beef cured with nitrates/nitrites.
1 – Head of cabbage
1 – Bunch (8) carrots
3 – Tablespoons olive oil (or melted butter)
Salt and pepper to taste

For Sauce:
2 – Tablespoons stone ground mustard
2 – Tablespoons horseradish
2 – Tablespoons mayonnaise
2 – Tablespoons sour cream

Directions:

CORNED BEEF:
Instead of simmering the beef on the stove top, I like to slow roast it. I find that it is easier and more tender prepared in this manner.Preheat oven to 325 degrees F.

Rinse the corned beef and remove all excess fat. Place into a roasting pan, cover with water and put the lid on the pan.

Bake for 3 hours, remove from pan and let rest.

CABBAGE AND CARROTS:
Increase oven temperature to 425 degrees F.

While the corned beef is cooking, rinse cabbage and trim the stem. Slice the head of cabbage into 8 equal wedges.

Rinse the peel the carrots (I like to keep mine whole, but you could cut into slices, if you prefer).

Arrange cabbage and carrots on a baking tray and brush with olive oil (or butter) and sprinkle with salt.

Place in 425 degree F. oven and roast for 20 minutes.

SAUCE:
Combine the mustard, horseradish, mayonnaise, and sour cream in a bowl until ingredients are well mixed.I serve my corned beef, cabbage, and carrots with small, new, red potatoes that have been tossed in butter and topped with parsley and salt.

Enjoy!