Oven Roasted Corned Beef & Cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lbs Reduced Sodium Corned Beef Brisket 1 lg head of cabbage 1 can low / no sodium lemon lime seltzer6-8 small red potatoes1 tbsp minced garlic20 1/3 sec sprays of Olivo3 tbsp ketchupCorned Beef or Pickling spices, pepper, sea salt to taste.
Yields: 6-8 servings
Oven: 225 Fahrenheit
Corned Beef Brisket:
Briefly rinse the brisket. Rub in Corned or Pickling spices, salt and pepper to your taste. Place in an oven safe dutch oven, baking dish, or roaster. Add the seltzer to approximately an inch off the bottom of the pan. Cover tightly. Slow cook in the oven for about 7 and half hours, checking in on it periodically.
Two hours to an hour and a half before end of cooking time prepare the other ingredients.
Potatoes:
Rinse and remove any blemishes found on the potatoes, leave the skins on. Leave them whole.
Make a quick foray into the oven and arrange the potatoes around the brisket.
Apply a generous coating of Olivo, salt, pepper, minced garlic and any other favorite spices to the potatoes then cover tightly and return to the oven. Cook undisturbed for about 45 minutes.
Cabbage:
Wash and cut the head of cabbage into bite size sections.
Approximately 45 minutes after you put the potatoes in add the cabbage. Extract 5 to 7 tbsp of the broth from the bottom of the pan and mix with the ketchup. Return to the pan by drizzling it over the cabbage. Apply another 10 sprays of the Olivo. Cover tightly and let finish the cooking process.
Remove Corned Beef from oven and set aside to cool, approx. 20 minutes, before slicing. For the best tender servings slice meat across the grain.
Keep the potatoes and cabbage warm by returning them to the oven which will retain its heat for approximately that duration after you've turned it off.
Served with a schmear of coarse grain mustard or horseradish (or horseradish sauce) of your choice.
Rye bread makes a nice grain compliment to the meal.
*Note: Some people like to add all the ingredients at once. However, I found that the cabbage gets too mushy for my taste if I do. You decide how it best suits you.
Number of Servings: 8
Recipe submitted by SparkPeople user BRENDAJPL.
Oven: 225 Fahrenheit
Corned Beef Brisket:
Briefly rinse the brisket. Rub in Corned or Pickling spices, salt and pepper to your taste. Place in an oven safe dutch oven, baking dish, or roaster. Add the seltzer to approximately an inch off the bottom of the pan. Cover tightly. Slow cook in the oven for about 7 and half hours, checking in on it periodically.
Two hours to an hour and a half before end of cooking time prepare the other ingredients.
Potatoes:
Rinse and remove any blemishes found on the potatoes, leave the skins on. Leave them whole.
Make a quick foray into the oven and arrange the potatoes around the brisket.
Apply a generous coating of Olivo, salt, pepper, minced garlic and any other favorite spices to the potatoes then cover tightly and return to the oven. Cook undisturbed for about 45 minutes.
Cabbage:
Wash and cut the head of cabbage into bite size sections.
Approximately 45 minutes after you put the potatoes in add the cabbage. Extract 5 to 7 tbsp of the broth from the bottom of the pan and mix with the ketchup. Return to the pan by drizzling it over the cabbage. Apply another 10 sprays of the Olivo. Cover tightly and let finish the cooking process.
Remove Corned Beef from oven and set aside to cool, approx. 20 minutes, before slicing. For the best tender servings slice meat across the grain.
Keep the potatoes and cabbage warm by returning them to the oven which will retain its heat for approximately that duration after you've turned it off.
Served with a schmear of coarse grain mustard or horseradish (or horseradish sauce) of your choice.
Rye bread makes a nice grain compliment to the meal.
*Note: Some people like to add all the ingredients at once. However, I found that the cabbage gets too mushy for my taste if I do. You decide how it best suits you.
Number of Servings: 8
Recipe submitted by SparkPeople user BRENDAJPL.
Nutritional Info Amount Per Serving
- Calories: 282.9
- Total Fat: 9.7 g
- Cholesterol: 50.0 mg
- Sodium: 868.3 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 5.1 g
- Protein: 18.5 g
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