Recipe of the Month: Corned Beef and Cabbage


Corned Beef and Cabbage with Roasted Red Bliss Potatoes and Green Mustard

Yield: Serves 4-6 Prep Time: 20 min Cook Time: 2hr.

Corned Beef and Cabbage

1 store bought corn beef brisket in brine (4 to 5lbs.)


1 head cabbage quartered


2# Red bliss potatoes quartered


3 medium carrots chopped


2 stalks celery chopped


2 medium onion chopped


1 bay leaf


1 cup prepared pesto


1 cup whole mustard or Dijon



1. Unpack corn beef and place in a pot and cover with water. Add bay leaf, one chopped carrot,


celery stalk and half onion. Bring to a boil and reduce to a simmer. Add cabbage one hour in.


Cook until fork tender.


2. Pre heat oven 400 degrees. Toss potatoes and remaining carrot, celery and onion with ½


prepared pesto. Place on sheet pan. Roast vegetables until fork tender about 1 hr.


3. Mix remaining pesto with mustard.


4. To serve: Carefully remove brisket from water and store in warm spot. Allow to rest a few


minutes. Slice against the grain, serve with roasted vegetables, cabbage and green mustard.


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