Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Corned Beef Roast with Veggies
A classic, slow-cooked comfort meal featuring tender corned beef brisket surrounded by cabbage, carrots, and potatoes. The long simmering process infuses the vegetables with the salty, spiced flavor of the meat for a cohesive and filling dish. It is a traditional favorite that evokes memories of family gatherings and hearty home cooking.
A classic, slow-cooked comfort meal featuring tender corned beef brisket surrounded by cabbage, carrots, and potatoes. The long simmering process infuses the vegetables with the salty, spiced flavor of the meat for a cohesive and filling dish. It is a traditional favorite that evokes memories of family gatherings and hearty home cooking.
Ingredients
- 312 g Beef Brisket, corned
- 3.5 piece(s) Potato, peeled diced
- 30 oz Carrot, peeled diced
- 2 cloves Garlic, chopped
- 22 oz Onion, diced
- 1/4 tsp Salt and Peppe
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Place the brisket in the center of a roasting pan. Arrange the potatoes and carrots around the sides. Place the onion and garlic on top of the roast, and season with salt and pepper.
- Empty the seasoning packet over the roast, and pour enough water into the pan to almost cover the potatoes. Cover with a lid or heavy aluminum foil.
- Roast for 5 to 6 hours in the preheated oven, until the roast is so tender it can be flaked apart with a fork.
Storage and Meal Prep Tips
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