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Corned Beef and Cabbage Skillet

Jen Paleracio
A nice St. Patrick's Day Dinner! Corned beef brisket cooked in spices with roasted potatoes and cabbage.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Breakfast, Main Course
Cuisine Irish

Equipment

  • Skillet
  • Wooden cooking spoon
  • A big pot to cook the corned beef brisket
  • knife
  • cutting board
  • baking sheet pan

Ingredients
  

  • 2 pounds corned beef brisket, trimmed, cooked, cut into bite-sized pieces (see notes)
  • 3 Russet potatoes, peeled, cut into bite-sized pieces
  • 3 cups cabbage, shredded
  • 2 stalks celery, cubed
  • 1 carrot, peeled, cubed
  • 1 yellow onion, chopped
  • 1/2 cup liquid reserved from the corned beef brisket, this is the liquid that you use to cook the corned beef in
  • 4 tablespoons olive oil, divided
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dried rosemary
  • 1/2 teaspoon red chili pepper flakes
  • 1/2 teaspoon salt

FOR THE DRIED HERBS AND SPICES

  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • 1 teaspoon parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon red chili pepper flakes or ground pepper

Instructions
 

  • Preheat the oven to 450ºF. Line a baking sheet pan with parchment paper. Add the potatoes to the pan, season with salt, dried rosemary, and red chili pepper flakes. Drizzle with 2 tablespoons olive oil, and toss to coat. Spread the potatoes in a single layer for even baking. Bake for 20-30 minutes or until fork-tender. Set aside.
  • Heat the skillet with the remaining oil. Add the onion, saute for a minute or until tender. Add carrot, celery, the dried herbs, and spices, stir to combine. Simmer for 2 minutes or until all veggies are tender.
  • Add the cooked corned beef and Worcestershire sauce, stir, add 1/2 cup reserved liquid, and the cabbage. Constantly stirring until the cabbage wilted.
  • Add the roasted potatoes, keep stirring until everything's well heated. Serve warm.

Notes

Note:
 
COOKING STEPS FOR THE STORE-BOUGHT CORNED BEEF BRISKET:
  1. I bought a 2 1/2 pounds corned beef brisket. Rinse thoroughly since they tend to be salty from soaking in the salty brine. Then, I trimmed the fat off, cut them into four pieces (so they cook shorter time). 
  2. Fill a pot with 6-8 cups of water, add the spices in the packets that came with the corned beef (it should have some dried juniper berries).
  3. Let boil for 5 minutes, after boiling, lower the heat, cover then simmer until the corned beef is tender. 
  4. Once the corned beef is cooked, remove it from the heat, let cool, and cut it into bite-sized pieces. Reserve 1/2 cup of the liquid. Set aside. 
 
 
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Keyword brisket, cabbage, corned beef, roasted potatoes, skillet, st patrick's day dinner