Oven Roasted Corned Beef with Cabbage & Bacon
Fork tender oven roasted corned beef with thinly sliced cabbage that has been cooked in bacon fat.
Servings: 8
Ingredients
Corned Beef
- 1 4 lb flat cut corned beef roast, with spice packet
- 1 tbsp Dijon mustard
- 1 carrot
- 2 stalks celery
- 1/2 onion sliced
Cabbage & Bacon
- 4-5 slices good thick cut bacon fat reserved
- 1/2 head cabbage thinly sliced
- 1 tbsp apple cider or red wine vinegar
- salt and pepper to taste
Instructions
Corned Beef
- Preheat oven to 350 degrees.
- Place a metal rack at the bottom of an oven safe pot with lid. (I use my cast iron dutch oven). Rub Dijon mustard over corned beef roast and contents of spice packet. Place corned beef roast on wire rack. Fill bottom of pot with water to just the bottom of the corned beef roast. Add the carrot, celery and onion to the pot. Cover and bake for 1 hour per pound.
Cabbage & Bacon
- Place bacon in a large pan over medium heat. Cook, rendering fat, until browned. Remove bacon to a wire rack and leave bacon fat in the pan.
- Add cabbage to the pan and cook a few minutes until just tender. Splash in the vinegar and cook another 2 minutes. Season with salt and a good amount of pepper.
- Chop cooked bacon into bite size pieces and return to cabbage dish.