Corned Beef and Cabbage and other veggies too

Yesterday was a pretty exciting day, not only was it St. Patrick’s Day, it was also the day I received my first Food Fresh Share produce basket at work.  You don’t know what you are going to receive; it’s a surprise every month.  In warmer months, the majority of the produce will be local Michigan produce, so it’s a great way to support local farmers.

Each basket comes with a newsletter and includes a few recipes to try.

The basket I received had:

Flat leaf parsley



Red skinned potatoes




Green Beans





Collard greens



I came right home from worked and put the onions, potatoes, carrots and celery in the pan for St. Patrick’s Day dinner.  I love how colorful the veggies look in the pan.

I’ll let you know what else I make with the rest of the produce.

Until a few years ago, I would make corned beef and cabbage as a boiled dinner, putting the corned beef in water and letting it boil away for a few hours and then dropping cabbage and potatoes in for the last hour of cooking.  This works, but all the fat from the corned beef is in with the veggies.  So, I started roasting the corned beef in a covered Dutch oven type pan at a low temp for 4 hours and cooking the vegetables separately.  This works pretty well and the meat is amazingly tender when prepared this way.

I put potatoes, carrots, onions and celery in a large pan and just barely covered them with water.  Then, I cut cabbage in wedges and placed the cabbage on top of the vegetables and bring to a boil, then reduce the heat and simmer for 45 minutes.  The cabbage essentially is steamed using this plan.

So, yesterday, I put the corned beef in a Dutch oven, covered the top of the meat with a thin layer of hot and sweet mustard from Trader Joe’s, put the lid on the pan and popped it in a 300 degree oven for 4 hours.  I didn’t add any liquid to the pan at all. After 4 hours I lifted the corned beef out of the pan, sliced it and it was delicious!  A real treat!

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