Lemon Pepper Corned Beef and Cabbage
Discover a zesty twist on a classic dish with our Lemon Pepper Corned Beef and Cabbage recipe. This vibrant variation infuses the traditional flavors with bright lemon and a hint of pepper, creating a revitalized dish perfect for any dinner table. Easy to prepare and sure to impress, it's a delightful way to enjoy a beloved favorite. Ideal for those seeking hearty, comforting meals with a twist, this recipe combines the time-honored corned beef and cabbage pairing with refreshing citrus notes, making it an unforgettable culinary experience.
Prep time: 15 minutesCook time: 3 hoursServes: 8
Ingredients
4 lbs corned beef brisket
1 head of cabbage, cut into wedges
6 large carrots, peeled and cut into chunks
1 tbsp lemon zest
2 tbsp black pepper, freshly cracked
4 cloves garlic, minced
1 onion, sliced
4 cups chicken broth
2 tbsp olive oil
Salt to taste
Instructions
1. Preheat your oven to 325°F.
2. Rub the corned beef brisket with lemon zest, black pepper, and minced garlic.
3. In a large Dutch oven, heat olive oil over medium-high heat and sear the brisket on all sides until browned.
4. Add sliced onion and sauté until translucent.
5. Pour in chicken broth, cover, and transfer to the preheated oven.
6. Roast for about 2.5 hours.
7. Add cabbage and carrots to the pot, season with salt, and continue roasting for another 30 minutes until vegetables are tender.
8. Remove the brisket, let it rest for 10 minutes before slicing, and serve with vegetables.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a saucepan over medium heat until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
