Classic Braised Corned Beef and Cabbage with Roasted Root Vegetables | PCC Natural Markets

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Classic Braised Corned Beef and Cabbage with Roasted Root Vegetables

Serves: 6 to 8

Your rating: None (7 votes)
Your rating: None (7 votes)

This classic beef dish is great for large family celebrations and holidays, or make it for a regular weeknight meal and enjoy the leftovers the next day!


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Preheat oven to 350° F.

Place corned beef brisket, along with its spices and red wine, in a pot. Add enough water to cover the brisket. Place the lid on the pot and simmer very gently for approximately 2 to 2 1/2 hours or until fork tender.

Meanwhile, prep the Roasted Root Vegetables and Leeks and make the Cranberry Horseradish Sauce.

When the corned beef is fork tender, add cabbage to the pot and poach for about 15 minutes. At this time you may put the Roasted Root Vegetables and Leeks into the oven.

Remove the warm brisket from the cooking liquid and trim it of any excess fat. Remove the cabbage and place on a heated serving platter. Strain about 2 cups of the cooking liquid into a small pot and bring to a simmer. Stir in the arrowroot mixture and stir until thickened, about 3 minutes. If you like, stir in 1 tablespoon of chopped dill or parsley.

Slice brisket thinly across the grain, and place it on the platter next to the cabbage. Pile on the Roasted Root Vegetables and Leeks and sprinkle with chopped dill or parsley. Serve the thickened corned beef jus and Cranberry Horseradish Sauce on the side.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on February 18, 2012.

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Classic Corned Beef & Roasted Root Vegetables

Thought I'd branch out and try something a little different this year, so tried these recipes. I used a nice Hempler's corned beef and boiled it in Arcangelo Negroamaro and water as instructed. Delicious - as was the cabbage I boiled in the water after the corned beef was done. A gravy from the boiling liquid? Meh. Did not meet anyone in this household's tastes. The roasted root vegetables, though, were the major disappointment. They were too bland to go with the spiced beef and cabbage. They needed a light glaze - maybe some balsamic and brown sugar, some thyme, something. Also, it takes a good 30-40 minutes to roast raw 1/2 1 inch dice sized root veggies, not 15-20. Next time, I'll stick with cooking my veggies with cabbage in the liquid and make a currant sauce to accompany it.

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