Corned beef is brisket that has been pickled in spices for days, but it is often high in sodium. To help control the salt level, we use pickling spice—a blend featuring mustard seed, coriander and black pepper—to achieve a similar flavor. A medley of cabbage, potatoes and carrots rounds out the dish for a hearty, cozy meal.
Ingredients
1 (2 1/2 pound) boneless beef shoulder pot roast, trimmed
1 tablespoon canola oil
2 tablespoons pickling spice, ground
1 ¾ teaspoons salt
1 ½ pounds Savoy or green cabbage (about 1/2 medium head), cored and cut into 2 1/2-inch chunks
1 ½ pounds baby red potatoes, scrubbed and halved
1 pound carrots, scrubbed and cut into 2-inch pieces
1 cup unsalted beef stock
1 ½ tablespoons stone-ground Dijon mustard
Directions
Preheat oven to 325°F. Place beef on a large sheet of heavy-duty foil. Rub evenly with oil. Sprinkle evenly with pickling spice and salt. Wrap the foil completely around the beef; place in a large roasting pan. Bake for 1 hour.
Remove the pan from the oven; carefully remove the foil, allowing the drippings to fall into the pan. Nestle cabbage, potatoes and carrots in the pan around and under the beef. Drizzle stock over the vegetables. Cover the pan with foil. Return to the oven; bake until the vegetables are tender and an instant-read thermometer inserted in the thickest portion of the beef registers 200°F, about 1 hour.
Remove from the oven; carefully transfer the beef to a cutting board. Let stand for 10 minutes. Slice the beef thinly; serve with the vegetables and mustard. Spoon the pan drippings over the vegetables and meat, if desired.
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