Oven-Roasted Corned Beef and Cabbage Recipe

This Corned Beef and Cabbage Recipe Serves Art on a Plate

March 17, 2023

This Corned Beef and Cabbage Recipe Serves Art on a Plate

Recipe and photos by Justin Grimm

Nothing says St. Patrick’s Day like a plate full of corned beef and cabbage – and this recipe takes it to the next level by serving art on a plate!

In this video recipe, Chef Justin Grimm uses the F.N. Sharp Chef’s Knife, the Utility Knife and the Bread Knife to show us how to make some delicious oven-roasted corned beef paired with cabbage steaks, French carrot salad and fondant potatoes.

Get All of the F.N. Sharp Essentials: The 6-Knife Set & Magnetic Knife Block

Now round up those ingredients, grab those F.N. Sharp knives, get that cutting board ready and let’s make a St. Patrick’s Day Feast ☘️

Recipe for Oven-Roasted Corned Beef and Cabbage

Oven-Roasted Corned Beef and Cabbage Recipe

Follow along with the video and/or steps below:

Ingredients for Corned Beef:

Corned beef brisket with seasoning packet Truffle-infused mustard

Instructions for Corned Beef:

Preheat oven to 400℉. Pull your brisket out of the packaging and rinse in cold water, removing all brining solution. Dry with paper towels and set aside. Rinse off seasoning packet and empty contents into a small bowl. Apply 3-5 tablespoons of mustard to the outside of the brisket with the fat cap side up, making sure to cover any exposed areas. Sprinkle on the seasoning packet mixture over the top of the brisket. Place the brisket, seasoning side up, in a 9x13 baking dish. Cover the baking dish with foil. Cook on the oven's middle rack for about 1 hour per pound. Take the internal temperature after 2 hours. You are looking to reach an internal temp of 200-205℉. That's when your brisket is done. You can take the foil off for the last 30-40 min of cook time. Once the brisket reaches the proper internal temperature, carefully remove from oven and let the brisket rest 20-30 min before slicing. After resting for 30-60 min, you can choose to refrigerate and slice for a later time. Make sure to slice against the grain. There are natural striations in the meat (lines), you want to make sure to slice the meat in the opposite direction of those “lines” to ensure the most tender meat.

Ingredients for Cabbage Steaks:

1 small to medium size green cabbage 2-3 tablespoons extra virgin olive oil 1 tablespoon onion powder 1 tablespoon garlic powder ½ teaspoon salt ½ teaspoon black pepper

Instructions for Cabbage Steaks:

Combine seasoning in a small bowl. Preheat oven to 400℉. Laying the cabbage upright with the stem end on your cutting board, remove 1-4 of the outer leaves. Lay the cabbage head on its side. Starting from the root end, cut off the root end, about ¾ - 1 inch inwards. Keeping the cabbage on its side, make 1 to 1¼ in slices. These are your cabbage “steaks”. Some fraying will occur. You can discard any real loose pieces of cabbage. Lay the cut “steaks” on a foil lined baking sheet. You should be able to fit 4 cabbage steaks on one baking sheet. Brush or mist the oil over the cut sides of the steaks, starting with one side first. Season each steak with your seasoning mix. Turn over your cabbage steaks and repeat the oil and seasoning step. Bake on the middle oven rack for a total of 40-50 min, turning the cabbage over carefully (use a wide, flat spatula, perhaps two) halfway through. You’re looking for golden brown with slightly charred edges. Keep your eye on the cabbage around 35 min, as ovens vary, you want to ensure it doesn’t burn. Once cabbage is cooked through and you have achieved good coloring, remove from oven and set aside to cool slightly.

Ingredients for Fondant Potatoes:

3-4 large russet potatoes, as straight and wide as you can find ½ teaspoon each salt and pepper 2 tablespoons neutral oil 2 tablespoons butter, unsalted 2-3 garlic cloves 2 cups chicken stock, can substitute veg stock

Instructions for Fondant Potatoes:

Rinse off potatoes. Prepare a large mixing bowl with ice water and set aside. Cut potatoes into cylinder shapes. A biscuit cutter can be used to achieve a great base to start with. Trim potato cylinders with a pairing or utility knife. Place finished potatoes in the ice water and let sit for 5-7 min to allow some of the starch to leach out. Rinse potatoes once more in cold water and pat dry with paper towels. Season with salt and pepper. Preheat oven to 400℉. Heat a heavy bottomed pan (like cast iron) over med high heat. Add oil to pan and allow to heat through. Add potatoes flat side down to pan and allow room in between potatoes. Cook until golden brown, 5-7 min per side, without fussing with or disturbing them to achieve a nice crust. Once the second side is browned nicely, add in butter. Add stock to pan around the potatoes. Stock should come up half to three quarters high on the potatoes. Transfer pan to preheated oven. Cook for 35-45 min. While potatoes are baking, prepare the carrot salad (ingredients and instructions below). Potatoes are done when a knife is inserted through the top and it's pierced without resistance. Transfer potatoes to a serving dish and garnish with finely chopped parsley if you'd like.

Ingredients for French Carrot Salad

2 ½ cups shredded carrots 4 tablespoons lemon juice, fresh squeezed 2 tablespoons mayo 2 tablespoons honey 3 teaspoons Dijon mustard ½ cup dried cranberries, chopped (or raisins) ½ teaspoon each, salt & pepper 4 tablespoons extra virgin olive oil ¼ cup parsley, fresh, finely chopped 2-3 green onions, finely sliced (optional)

Instructions for French Carrot Salad:

After placing potatoes in the oven, combine all the ingredients except carrots, cranberries, parsley and green onions in a mixing bowl. Whisk to thoroughly combine. Taste to adjust any seasoning. Fold in parsley and green onions if using. In a medium to large mixing bowl add the carrots and cranberries. Add the dressing mixture and stir to combine. Cover and refrigerate for at least one hour to allow flavors to combine and the carrots to soak in some dressing.

Assembly Instructions:

Place potatoes and cabbage steaks on plates, then top the cabbage steaks with sliced corned beef and carrot salad and enjoy!

About the Recipe Creator

As a child, Chef Justin Grimm found himself mesmerized by the swift knife skills of Martin Yan and drawn by Julian Child’s love for food.

Inspired by his grandmother’s garden, Justin changed his eating habits from weeknight TV dinners to cooking with fresh ingredients, which helped launch his more than 20-year career in the restaurant industry where he’s enjoyed working with diverse menus and learning new cuisines and techniques.

Chef Justin finds the most passion in recipe development, as he fully immerses himself in the research behind each creation, from developing the recipes to cooking and plating. When you come across one of his recipes, you really are in for a treat! Follow his handle @platefulofpassion in Instagram and TikTok so you don’t miss out!

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March 17, 2023

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