Directions to Boil a Corned Beef Cabbage and Potatoes
Corned Beef with Crispy Roasted Potatoes and Cabbage
Photo by Ted + Chelsea Cavanaugh, Prop Styling by Nathaniel James, Food Styling by Laura Rege
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Total Time
4 hours 30 minutes
This update of the classic corned beef dinner features extra-crispy cabbage and golden roasted potatoes—a major upgrade from the traditional boiled vegetables. Serve it drizzled with a dill vinaigrette bursting with all the spices used to make the corned beef: coriander seeds, mustard seeds, red pepper flakes, cloves, and garlic. (Hot tip: you're going to want to eat this sauce with a spoon, so make extra.)
Ingredients
6–8 servings
1 (3–4-lb.) corned beef brisket
2 lb. russet potatoes, scrubbed, quartered
1 1/4 cups extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
1 large green cabbage, cut through the core into 8 wedges
4 whole cloves
1 tsp. coriander seeds
1 tsp. mustard seeds
1 tsp. peppercorns
1/2 tsp. crushed red pepper flakes
2 garlic cloves, finely grated
6 Tbsp. white wine vinegar
1 Tbsp. honey
1 cup finely chopped dill
Special Equipment
A mortar and pestle
Step 1
Place corned beef in a large pot. Add enough water to cover by 2" and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3–3 1/2 hours.
Step 2
Once beef has been simmering for 2 1/2 hours, arrange racks in top and bottom thirds of oven; preheat to 375°F. Toss potatoes, 1/4 cup oil, 1 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet. Rub cabbage wedges with 1/4 cup oil; season on all sides with 1 tsp. salt and 1 tsp. pepper. Arrange on another rimmed baking sheet. Roast, turning cabbage, tossing potatoes, and rotating sheets top to bottom halfway through, until golden brown and tender, 45–40 minutes. (The cabbage might be done before the potatoes.)
Step 3
Meanwhile, coarsely crush cloves, coriander seeds, mustard seeds, peppercorns, and red pepper flakes with mortar and pestle. Transfer to a small saucepan and cook over medium heat, swirling often, until fragrant, about 2 minutes. Add garlic and remaining 3/4 cup oil and cook, stirring, until garlic sizzles, about 1 minute. Transfer to a medium heatproof bowl. Stir in vinegar, honey, and 2 tsp. salt. Let cool, then stir in dill.
Step 4
Transfer beef to a cutting board and let sit 10 minutes. Trim off excess fat, then thinly slice against the grain. Serve alongside roasted cabbage and potatoes with dill sauce drizzled over.
How would you rate Corned Beef with Crispy Roasted Potatoes and Cabbage?
Reviews (33)
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This was delicious!! I had a very large piece of meat, 6 pounds, so I just doubled everything. I did add some chicken broth and beer to the bracelet you're to the brazing liquid. I also added some pickling spices to that as well. I didn't have mustard seeds so I used course Dijon mustard for the vinegrett. My friend who didn't think he liked corned beef, had seconds!
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This was delicious and I will make again, although I'll cut the cabbage thinner, I think, so it cooks faster. We loved the veggies, but in this house, it's not a replacement for the boiled dinner, where I always add small onions, carrots and parsnips. We enjoy the boiled veggies then. But this is one I will make not on St. Patty's day when we want corned beef.
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This is such an amazing recipe!!! I love the carmelized cabbage and crispy potatoes and the sauce is to die for! I like it so much (including leftovers!!!) that I might just make it again this weekend. So tasty - I can't wait. P.S.: Why can't I give it FIVE forks???
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Yum! I'm not a big meat eater but this was still very good. I don't ever use that much oil when roasting veggies (I just spray them), and I did pre-boil my potatoes a little to cut down the roasting time, but other than that I followed the recipe and also roasted some carrots. I didn't think we'd like the sauce when I tasted it by itself, but on everything else it was perfect.
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Absolutely outstanding, the vinaigrette was unbelievably good. I wouldn't change a thing!
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This was a unique take on a classic. The family enjoyed it, but we found it to be a bit too greasy with the oil bases vinaigrette and the roasted veggies. It had good flavor, but i would prefer the original technique.
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I agree with 14Amalia213: this was amazing. My husband said it was his favorite corned beef ever. It was so easy—I was able to very quickly start the meat, then come back to the kitchen a couple hours later to start the veggies. At that point I made the sauce and set the table. Added carrots to the roast veggies. Cut the olive oil back by about a half cup. The sauce was YUMMY! I will definitely be making this again and it would be perfect doubled for a mob. I'm looking forward to the leftovers and hear my husband picking at them behind me! 😆
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This was amazing!!! I only make Corned Beef & Cabbage once a year for St Patty's Day and I'm so happy I found this new recipe. My family of 5, which include 3 teens absolutely loved it. We enjoyed the roasted vegetables (I added 5 carrots to roast with the potato), but we all agree that it was the DILL SAUCE that took it to the next level. I will ONLY make this dish from now on to celebrate this feast day and I will probably make it more than just once a year.
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Added carrots to the potatoes and upped the salt in the olive oil/dill dressing. Much better than the traditional boiled mess.
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Amazing- very simple and went well with my moms Irish soda bread. Happy St Patrick's Day 🍀
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Roasted veggies is the only "new" part to any traditional corned beef and cabbage dinner you might do. The sauce tasted like olive oil, even when honey,vinegar and dill added. Will not make this recipe again. Fortunately, I omitted the sauce and replaced with horseradish mousseline and saved the dinner!
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Well, I'm glad I tried this, but we still love corned beef, cabbage and potatoes served a la nage with very flavorful broth created by simmering the corned beef. This was nice but not a replacement. I liked the roasted cabbage, my husband the roasted potatoes, but probably not enough to change steaming them on top of the meat until done but not soggy. I made a very good pasta salad, though, with some of the leftover corned beef and the dill sauce (with some of the oil spooned off and discarded). Artichoke hearts, cucumber, and chopped bok choy leaves because I was out of cabbage were on hand and went well. So thank you very much to Ms. Stockwell for the sauce recipe, and I'm sure I'll find something else to enjoy it spooned on, fish for sure, perhaps on a bed of spinach.
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Spectacular. Delicious.
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On my gosh this is a keeper of a dish! Will never eat corned beef without this sauce again! Awesome taste and we all loved it.
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What a hit -- and all I did was follow your recipe! We used two 4 lb. corned beef briskets for 8 people because we wanted leftovers, so I was a little hesitant about the cooking time. When it came time to put it in the oven we realized it was already perfectly cooked, so we went ahead and roasted the vegetables and put the corned beef in for the last 20 minutes or so. Delicious and very juicy!
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Source: https://www.epicurious.com/recipes/food/views/corned-beef-with-crispy-roasted-potatoes-and-cabbage
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