Irish-Inspired Corned Beef with Root Vegetables

1. Preheat Oven

Start by adjusting your oven rack to the middle position and preheat the oven to 300 degrees. This ensures even cooking for the corned beef.

2. Prepare Corned Beef

In a Dutch oven, combine the corned beef, chicken broth, water, chopped carrots, celery, onion, bay leaves, black peppercorns, thyme, and allspice. Cover the Dutch oven and bake in the preheated oven for 4½ to 5 hours. This slow cooking method will break down the meat fibers, making the beef fork-tender.

3. Rest Beef

Once the beef is done, transfer it to a 13 by 9-inch baking dish. Strain the cooking liquid into a large bowl using a fine-mesh strainer, discarding the solids. Skim off the fat from the liquid, then pour it over the meat in the baking dish. Cover the dish with aluminum foil and let it rest for 30 minutes. This resting step allows the juices to redistribute throughout the meat.

4. Prepare Vegetables

Return the strained cooking liquid to the Dutch oven and add the butter. Bring to a simmer over medium heat. Add the small red potatoes and cook until they begin to soften, which takes about 10 minutes.

5. Cook Cabbage and Carrots

Add the halved carrots and cabbage wedges to the pot. Cover and cook until they are tender, about 10 to 15 minutes.

6. Season Vegetables

Transfer the cooked vegetables to a serving platter and season with pepper to taste.

7. Carve Beef

Carve the rested beef against the grain into ¼-inch-thick slices. Slicing against the grain ensures each bite is tender and easy to chew.

8. Serve

Serve the sliced beef alongside the vegetables for a comforting, hearty meal.