Baked Corned Beef & Cabbage

Yesterday was St. Patrick’s day and I didn’t even know! I thought it was on saturday, so I dressed in Green and dressed my kids in green and we all went to town, and we celebrated St. Patrick’s Day on the wrong day! Whoops. {Who does that!? I’m so blonde sometimes!} Then when I went to church on sunday I got pinched for not wearing green, kissed for wearing red, and kicked for wearing blue by my primary girls! Okay, not really… I was more teased and threatened by those things, but luckily someone had a spare green necklace they gave me, so I could fit in! What’s funny is that I had actually planned this corned beef and cabbage dinner for sunday, not even knowing it was St. Patrick’s, so it all just kind of worked out (since it’s the traditional thing to eat here in America). In England I remember corned beef coming out of a can and it was NOT good. At all. This is the first time I have ever cooked and tasted American “Corned Beef” and it’s SO tender and delicious, I know i’ll make it a St. Patrick’s tradition every year… if I can remember when it is! 😉

1 package corned beef
4 Tbsp brown sugar
3/4 tsp mustard powder
1 tsp cinnamon
1/2 tsp allspice
1 tsp black pepper
{for the cabbage}
1 head of cabbage (green)
1 Tbsp Olive Oil
2 Tbsp butter
Salt and pepper

Preheat the oven to 350degF. Lay the meat, fat side up, on a large sheet of aluminum foil. Mix up the seasoning ingredients (minus the cloves) in a small bowl, then rub all over the corned beef.

Insert the cloves into the top of the corned beef, equally spaced. Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours.

Slice into 1″ thick slices, and serve with potatoes (buttery new potatoes, or mash) and sautéed cabbage

{For the Cabbage}
Melt the butter in the olive oil over medium-high heat. Slice the cabbage, then add to the pan. Season with salt and pepper and sautee, stirring occasionally for 10-15 minutes until tender.

MUCH more delicious than the corned beef I grew up with in England: BLEH! :-/ 

I hope everyone had fun celebrating St. Patrick’s day, and as usual, I hope you all like this recipe!
<3 Sarah