Corned Beef, Cabbage, Carrots & New Potatoes

A simple recipe for skillet-seared corned beef with roasted veggies and potatoes all drizzled with pan juices, mustard and honey.
Traditional corned beef and cabbage.
Photo by Meredith M.
Traditional corned beef and cabbage.
Traditional corned beef and cabbage.

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound small new potatoes

  • 1

    pound small carrots

  • 1

    small head savoy cabbage

  • 2

    tablespoons olive oil

  • 1

    pound cooked deli corned beef, unsliced

  • 2

    tablespoons spicy brown mustard

  • 2

    tablespoons honey

Directions

Scrub and halve potatoes. Trim, peel, and half carrots lengthwise. In 2 1/2 to 3-quart microwave-safe dish combine potatoes, carrots, and 2 tablespoons water. Cook, covered, on high 8 minutes, stirring once. Cut cabbage in wedges; add to carrots and potatoes in dish. Cook, covered, on high 4 minutes, until cabbage is crisp-tender. Heat broiler. Place potatoes, carrots, and cabbage in 15x10x1-inch baking pan. Drizzle oil; sprinkle salt and pepper. Broil, 3 to 4 inches from heat, 5 minutes. Meanwhile, slice beef. Cook in hot 12-inch skillet over medium-high heat, 1 minute on each side. Add 2 tablespoons water; reduce to low. Cover and heat through. To serve, drizzle beef, cabbage, carrots, and potatoes with pan juices. Combine mustard and honey to pass. Makes 4 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: