Corned Beef with Spiralized Carrots & Cabbage
Try this Corned Beef with Spiralized Carrots & Cabbage recipe
Try this Corned Beef with Spiralized Carrots & Cabbage recipe
- 2 garlic cloves minced
- 2 cups water
- 2 tbsp olive oil
- 3 tbsp water
- 1/4 tsp red pepper flakes
- for the rest:
- 1 medium yellow onion
- for the beef:
- 1 large head of cabbage
- 1 tbsp freshly chopped parsley
- 2 lb flat cut corned beef (with spice packet)
- 3 large carrots peeled
- 3 cups chicken broth low-sodium
- 1 tsp dried thyme flakes
- freshly cracked pepper to taste (from a peppercorn grinder)
- country dijon mustard (or spicy honey dijon) to serve
- Carbohydrate 6.099464296875 g
- Cholesterol 690 mg
- Fat 140.344249297599 g
- Fiber 1.29761250591278 g
- Protein 171.854700703125 g
- Saturated Fat 39.9114453438499 g
- Serving Size 1 1 Serving (1339g)
- Sodium 666.178359379022 mg
- Sugar 4.80185179096222 g
- Trans Fat 11.8522452031446 g
- Calories 2019 calories
Step-by-step
- Preheat the oven to 350 degrees.
- Remove your corned beef from the package, set aside the spice packet and lightly pat the meat dry.
- Place a piece of tinfoil underneath the beef (fat side up) and place on a baking tray or shallow dish.
- Pour in the water and pat the spices onto the meat.
- Wrap the beef in the tinfoil, leaving at least an inch at the top when enclosing it.
- Bake for 2 hours.
- When done, open the foil on top and place back in the oven on broil for 2-3 minutes.
- Then, remove foil completely, saving the liquids from the pouch (reserve and set aside).
- Place the beef on a cutting board and let set for 5-10 minutes.
- Then, slice off the fat top (if preferred).
- Then, slice pieces on an angle (against the grain) and set aside on a serving platter.
- Pour the reserved liquid from the baked beef on top of the slices.
- While the beef is baking, prepare your vegetables.
- First, spiralize your cabbage and carrots. Using Blade A, spiralize the cabbage. Using Blade C, spiralize your carrots. Set aside.
- Then, dice your onion and set aside.
- Fifteen minutes before the corned beef is done baking, place a large saucepan over medium heat and add in the olive oil.
- Then, add in the garlic and red pepper flakes.
- Let cook for 30 seconds and then add in the onions.
- Cook the onions for 2 minutes and then add in the vegetable broth and water.
- Add in the carrot noodles, thyme and parsley.
- Bring to a boil and then lower to a simmer add in the cabbage.
- Stir to combine and season with pepper.
- Stir for 2-3 minutes or until cabbage is softened.
- When done, use a slotted spoon to remove the cabbage and noodles and place into a serving dish.
- Pour half of the remaining liquid into the serving dish and discard the rest.
- Serve the cabbage and noodles alongside the sliced corned beef.
- Serve with country Dijon mustard or spicy honey mustard.
- Enjoy!
A Busy Mom's Delight: Corned Beef with a Twist
Let's be honest, moms (and really, anyone with a busy life) need recipes that are both delicious and easy. This Corned Beef with Spiralized Carrots & Cabbage recipe perfectly fits the bill. It's a hearty, flavorful meal that doesn't require hours in the kitchen. I stumbled upon this recipe while looking for a way to spice up our usual Sunday dinner routine, and let me tell you, it was a game changer. The spiralized vegetables added a fun, fresh element that even my picky eaters loved. And the best part? It's mostly hands-off cooking, which means more time for me to actually *enjoy* dinner with my family, instead of stressing over the stove.
The beauty of this recipe lies in its simplicity. You start with a pre-cooked corned beef, saving you significant prep time. While the beef bakes (almost entirely unattended!), you quickly spiralize your carrots and cabbage. The vibrant colors of these vegetables against the rich corned beef create a stunning visual presentation. It’s a dinner that’s almost too pretty to eat – almost! The slightly sweet carrots, crisp cabbage, and savory corned beef create a harmonious balance of flavors that everyone can appreciate. Adding a touch of Dijon mustard takes the meal to a new level; the tangy mustard cuts through the richness of the meat perfectly.
This recipe has become a staple in our house. It's a perfect weeknight meal, but it’s also impressive enough for a special occasion. I’ve even adapted it for potlucks, serving the corned beef and vegetables separately to allow guests to customize their portions. The leftovers are just as good, if not better, the next day. I often repurpose them in sandwiches or salads, making it an incredibly versatile recipe that keeps on giving. More than just a meal, it's a testament to the fact that delicious, healthy food doesn’t have to be complicated or time-consuming. Give it a try; you might just find your new favorite weeknight dinner!
Ingredients you'll need:
- 2 lb flat cut corned beef (with spice packet)
- 1 large head of cabbage
- 3 large carrots, peeled
- 1 medium yellow onion
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1/4 tsp red pepper flakes
- 3 cups chicken broth (low-sodium)
- 2 cups water
- 1 tbsp freshly chopped parsley
- 1 tsp dried thyme flakes
- Freshly cracked pepper to taste
- Country Dijon mustard (or spicy honey Dijon) to serve
Tips for Success:
- Spiralizer Choice: Using a spiralizer makes quick work of the vegetables. If you don't have one, you can simply shred the cabbage and julienne the carrots.
- Don't Overcook the Vegetables: The goal is tender-crisp vegetables. Overcooked cabbage can become mushy.
- Mustard Magic: Experiment with different mustards to find your favorite flavor combination.
- Leftover Love: The leftover corned beef and vegetables are perfect for sandwiches, salads, or hash.
This recipe is more than just a meal; it's a moment of peace in a busy week. It’s a reminder that taking care of yourself and your family doesn't have to involve complicated culinary adventures. Sometimes, the simplest recipes are the most rewarding. Enjoy!
