Slow Roasted Corned Beef & Cabbage Recipe

(Optional) Since you aren't going to be doing a traditional boiled dinner, which will remove some of the salt from the roast through boiling, you may find the corned beef a little too salty. If that's the case, you can choose to do the following to reduce the salt. Place the roast in a large pot and cover with water. Bring to a boil then immediately drain. Do this another 2-4 times, depending on how much salt you wish to remove. This will also soften the roast a little. If doing this step, reduce the cooking time by 2 hours.

Rinse the roast with water to remove the excess salt/brine. Pat dry with paper towels to remove excess moisture. Sprinkle the roast liberally with black pepper.

Rub brown sugar all over. It doesn't need to be thick. I used about 1/3 cup over the whole roast.

Pace in a baking dish and lightly cover with tinfoil. Roast at 190 degrees for 8-12 hours. (8 hours for a small roast, 12 for a larger roast)

Remove the roast from the oven and double wrap it with tinfoil. Place back in the oven at 170 degrees and cook for an additional 6-10 hours.

Remove the wrapped roast from the oven (keep it wrapped) and set it aside (if you have a warming oven, place it there on warm).

Increase the temperature of the oven to 350 degrees.

Cut up the cabbage into 8 equal quadrants, removing the core. Layer the cabbage onto the bottom of the pan. Sprinkle lightly with salt and add the water to the pan.

Cut up the potatoes into large chunks. I usually just quarter the potatoes. Coat lightly with olive oil and sprinkle salt & Pepper. Add on top of the cabbage. *You can choose to do 1/2 potatoes and 1/2 carrots

Place potatoes and cabbage in the oven for 1 hour at 350 degrees.

After one hour, remove the roast from the tinfoil and place on top of the cabbage and potatoes. Bake an additional 30 minutes at 350 degrees.

Remove from the oven and serve the corned beef sliced with the potatoes and cabbage.