Roasted Corned Beef with Roasted Carrots, Potatoes & Cabbage

Corned beef and cabbage is traditionally boiled, but we prefer to roast it in the oven.

Servings: 6 - 8

Ingredients

FOR THE CORNED BEEF AND VEGETABLES

• 1 (4-lb) flat-cut corned beef with seasoning packet (do not trim the fat)
• 3 tablespoons Sutter Buttes Olive Oil
• 1 tablespoon Sutter Buttes Everyday Everyday Seasoned Salt
• 6 medium carrots, cut into 2-in chunks
• 1¼ lb small gold potatoes (about 2.5" in diameter), halved
• 1 small green cabbage, cored and cut into ½-inch-thick slices
• 2 tablespoons chopped Italian parsley, for garnish (optional)

Directions

1. Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position.
2. Rinse the corned beef several times under running cold water. (No need to dry it.)
3. Place the corned beef fat side up in a large roasting pan (you'll trim the fat after the meat is cooked). Pour about ⅛ inch water around the meat. Sprinkle the contents of the seasoning packet into the water around the corned beef. Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.
4. Place vegetables and potatoes in a bawl. Coat with olive oil and season.
5. Toss the carrots, potatoes and cabbage side by side on a rimmed baking sheet. Turn the potatoes so that they are cut side down (they'll get crispier that way).
6. After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven. Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender. Check on the veggies occasionally to be sure they are browning evenly. (The cabbage will brown first, so give it a toss when the bottom pieces look golden. The potatoes and carrots may need to be turned, but only if they are nicely browned on the bottom before the cook time is up.)
7. Transfer the corned beef to a cutting board and let sit until cool enough to handle, about 5 minutes. Cut off the layer of fat on top of the corned beef and discard. Slice the meat against (or perpendicular to) the grain into ¼-inch slices. Arrange the meat on a platter with the roasted vegetables and sprinkle with parsley, if desired.