- 2 lb corned beef with seasonings
- 2 tbsp olive oil (divided)
- 5-6 carrots, peeled and cut in half
- 10-15 baby fingerling potatoes
- Sea salt and freshly cracked pepper, to taste
- 2 cups of shredded green cabbage
- 1/2 sweet yellow onions, diced
- 1 clove of garlic, minced
- Pinch of crushed red pepper
Corned Beef:
Place the pre-seasoned corned beef into a Dutch oven and cover with water. Simmer for 1 hour per pound.
Remove corned beef from water and let rest for 10 minutes before slicing into thin slices.
Roasted Carrots and Baby Fingerling Potatoes:
Preheat the oven to 375 degrees. Line a baking sheet with tinfoil (for easier cleanup) and spray with olive oil cooking spray.
Add the carrots and potatoes to the baking sheet and drizzle1 tablespoon of olive oil onto veggies then season with sea salt and freshly cracked pepper, toss to coat evenly.
Place into the oven and roast for 25-35 minutes, until carrots and potatoes are fork-tender. Remove from the oven.
Sautéed Cabbage and Onions:
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the onions and sauté for 2-3 minutes then add the shredded cabbage and season with sea salt, freshly cracked pepper, and crushed red pepper flakes.
Cook, stirring often, until tender, about 3-4 minutes; add the minced garlic and stir constantly for 1 minute. Serve immediately.