Celebrate St. Patrick’s Day with Amanda Haas’ Pegan-friendly riff on corned beef and cabbage
Nothing says St. Patrick’s Day like Corned Beef and Cabbage. But if you’re following along on Katie’s 21-Day Pegan reset, it’s pretty tricky to enjoy the recipe as it’s typically made due to the added sugar and often beer in the cooking process. Amanda Haas, author of the cookbook The Vibrant Life, decided to take brisket and cabbage and riff on them to create a roasted brisket with vegetables. Who knew roasted cabbage with a perfectly seasoned brisket could taste this good and be good for us?
Prep Time: 30 minutes
Cook Time: 4-4 ½ hours
Serves 6-8 people
2 teaspoons paprika
1 teaspoon kosher salt
1 tsp. cumin
1 tsp. garlic granules
½ tsp. coriander
½ tsp. freshly ground black pepper
4 lbs. beef brisket, trimmed (NOT previously seasoned and preferably grass-fed)
1 cup low-sodium beef or chicken stock
1 cup water
1 green cabbage, cut into quarters with the core removed
2 red onions, peeled and quartered
3 large carrots, peeled and cut into 2” pieces
2 parsnips, peeled and diced
Optional: Amanda’s Chimichurri (“Haas Sauce”) for drizzling
Remove the brisket from the refrigerator. Rinse and pat dry with paper towels. Allow to come to room temperature for an hour before roasting.
Preheat the oven to 350 degrees F.
To make the spice rub, combine the paprika, salt, cumin, garlic, coriander, and black pepper. Sprinkle the brisket generously on both sides with the spice rub. Place the brisket in a roasting pan and roast, uncovered, for 1 hour.
Add the beef stock and enough water to yield 1/2 inch of liquid in the roasting pan. Lower the oven to 300 degrees F, cover the pan tightly with foil and continue cooking for 3 hours, or until fork-tender.
Forty-five minutes before the meat is done cooking, surround it with the vegetables. Spoon some of the pan juices over the veggies. Place the foil over it again tightly and roast for the last 45 minutes.
Remove the meat from the pan and allow the meat to rest 15 minutes before slicing.
To brown the veggies more in the oven, spoon most of the juices from the pan to serve with the meat. Increase the oven temperature to 400 degrees. Place the vegetables back in the oven for another 15 minutes to brown. Once they’re out of the oven, taste the vegetables, adding salt if necessary to taste.
To serve, thinly slice the brisket across the grain. Place on a serving platter and surround with the vegetables. Drizzle with the chimichurri sauce if using and serve the pan juices on the side.
Recipe by Amanda Haas