Roaster oven corned beef and cabbage

St. Patrick’s Day is a great excuse to pick up a corned beef brisket and make an Irish feast for dinner. Since there’s plenty of room in any roaster oven, we decided to cook the main course and sides together. This roaster oven corned beef and cabbage with potatoes is the perfect meal for feeding a green-wearing crowd.

Rinse the corned beef and pat it dry. Then place it on the roaster oven rack. Place the meat into the roaster oven on the rack and pour chicken broth and corned beef seasoning (it will come in a packet when you purchase the meat at the grocery store) over top.

Cover and cook for 2 ½ to 3 hours at 325 degrees.

Remove the roaster oven lid and cover the meat with a simple glaze (made of brown sugar, ketchup, and mustard). Arrange your sides – cabbage and potatoes – around the roaster oven. Cover and cook for an additional hour until the meat is fully cooked and the potatoes are fork tender.

What’s great about this corned beef and cabbage recipe is that it all cooks together in the roaster oven. You can leave the stove off completely or use it to make other St. Paddy’s favorites like shepherd’s pie or green velvet cupcakes for the kids. Slice the corned beef and return it to the roaster oven so your party guests can serve themselves or plate everything together for a festive family dinner. If you’ve got the luck of the Irish, you’ll have leftovers to make corned beef reuben sandwiches throughout the week.

Roaster Oven Corned Beef and Cabbage

Author: Hamilton Beach Test Kitchen

Ingredients

3 cups beef or chicken broth
2 (4 to 5 pounds each) corned beef with seasoning packet
3/4 cup packed brown sugar
3 tablespoons brown mustard
3 tablespoons ketchup
1 large head cabbage, quartered
7 medium red potatoes, halved

Instructions

Remove rack from roaster oven. In roaster oven insert pan, stir together broth and spice packets.
Heat roaster oven to 325°F.
In a small bowl, stir together brown sugar, mustard and ketchup. Set aside.
Rinse corned beef and pat dry. Place on rack.
Use roaster rack to carefully place corned beef in roaster oven. Pour broth mixture over corned beef.
Cover and roast for 2 ½ to 3 hours.
Spread brown sugar mixture on top and sides of meat. Arrange cabbage and potatoes around meat.
Cover and cook 1 hour or until meat is fork tender.
Remove cabbage and potatoes to a serving bowl.
Using oven mitts, remove to a cutting board. Let meat stand 10 minutes. Remove meat from rack before slicing.