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!
Converting a historically preservation-heavy cut of meat into a tender dinner requires managing long cooking times within a sealed foil pouch at 350 degrees. Traditional corned beef relied on coarse salt crystals to cure briskets during months when refrigeration was absent. Modern variations shift focus from survival to texture by incorporating low-sodium chicken broth and fresh aromatics.
- Pat the raw brisket completely dry before pressing the commercial spice packet granules directly onto the surface to ensure proper adhesion during the two-hour roast.
- Broil the unwrapped meat for two to three minutes at the end of the baking cycle to render the exterior fat cap before slicing against the grain.
- Spiralize the cabbage using Blade A and the carrots using Blade C to create uniform noodle strands that cook evenly in simmering broth within three minutes.
- Adjust quantities proportionally if scaling the yield up or down, maintaining the ratio of two cups of water for the initial foil seal.
Serve the sliced brisket immediately alongside the warm vegetable noodles and sharp country Dijon mustard. Store any leftover beef separately in airtight containers for up to four days.
