Best Corned Beef Ever with Roasted Carrots & Potatoes and Sautéed Cabbage
2-3 pound corned beef brisket
8-10 whole cloves
2 tablespoons brown sugar
6 yellow potatoes
6 carrots, peeled and cut in half
1 tablespoon flat leaf parsley, chopped
1 head of cabbage, cored and thinly sliced
1 onion, chopped
2 garlic cloves, chopped
4-6 slices bacon, chopped
Preheat oven to 350 degrees(f).
Rinse corned beef thoroughly with water and pat dry with paper towel. Lay 2 pieces of heavy duty aluminum foil, criss-crossed, in a baking dish. Place corned beef, fat side up, in the center of foil.
Boil whole potatoes and carrots until tender. Place on paper towel to drain excess water. Place on baking sheet, brush with olive oil, sprinkle with SplenDishes Bourbon Bacon Salt, and chopped parsley. Set aside until meat is done.
In a large sauté pan, add bacon and onion and sauté until onions are opaque. Add sliced cabbage and cook until it starts to become tender. Add garlic and 1 teaspoon of and continue to cook until cabbage, onions and bacon start to caramelize. Season to taste and add more House Blend if needed.
Once meat is done, remove from foil pouch (discard the liquid) and place meat on baking sheet with carrots and potatoes.
Let meat rest for a few minutes, then slice against the grain and serve.