Roasted Corned Beef and Cabbage

Serve For Love!

As an ex South African I occasionally have a yen for the king of all SA delicacies, Boerewors (farmer sausage). For my palette, the best source of this spicy and delicious tasting sausage is Florence Meat Supplies in Oakville Ontario. On a recent boerewors pilgrimage to this super meat emporium, I found this beautiful piece of corned beef which ended up in my freezer.


Flash forward to the Victoria Day long weekend and my taste buds are drawn to this wonderful piece of meat. The creative juices start churning and I come up with a new twist. Not the usual boiled version, but a roasted version with a "me made" rub.


My daughter who blogs at A Kitchen in Brooklyn from her Kitchen in Toronto provided the side, a delicate balsamic inspired cabbage which would be included in the dish along with the corned beef, carrots and potatoes.


What's the Rub?

1/2 tsp ground chipotle
1/2 tsp ground nutmeg
1/4 tsp ground all spice
1tsp ground chilli powder
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp oregano flakes
1 tsp rosemary flakes
1/2 tsp ground turmeric
1 tsp thyme flakes
1 tsp mustard powder
2 tsp steak spice mix (your favourite variety)


Balance of ingredients:
1 large corned beef 
3 large peeled and diced carrots
2 large peeled and diced baking potatoes


Start Cooking for Love:
Preheat oven to 200 degrees farenheit
Create 'rub'
Wash off corned beef and dab dry with a paper towel

Caress the rub onto the beef

Place 'rubbed' beef into the pan and place in oven
Cover with aluminum foil - tent the center of the foil

After 3 1/2 hours remove the dish, take out the piece of beef and drain all of the liquid into a pouring dish - to be used later as a seasoning for the cabbage

Add another 2 cups of water
Place the beef back into the pan
Add the sliced potatoes, carrots and cabbage mix

Cook for another 2 1/2 hours at the same temperature

Remove the beef, cover and let rest for 15 minutes

Place the vegetables into separate dishes, cover and keep warm in the oven while the meat 'rests'

Once the beef has rested, uncover and prepare for serving

Ladle the carrots, potatoes around the edges of your serving dish
Place and spread out all of the cabbage into the center of the dish
Slice the corned beef and place on the serving dish using the cabbage as a base




Servings will vary depending on the size of the beef

This serving easily serves 6 hungry people