I sort of forgot to take a decent picture, so this is what we have to work with. I found a recipe for a fruit glazed corned beef which sounded delicious. (And it was!) Along with that we have a Lemon Pepper Roasted Cabbage, Garlic Smashed Potatoes with Peas, Sauteed Carrots, and Irish Soda Bread. Now I know some people like to stick with food traditions, and might think that fruity corned beef is a little too fancy schmancy sounding, but I promise you it's not. It's really not all that different tasting, not all that non-traditional. Although the corned beef is constantly being cooked in the fruit, it only gives the meat a subtle citrus flavor which is very welcoming.
Keeping in theme, the roasted cabbage with a lemon pepper seasoning is delicious. By roasting it, the cabbage stays wonderfully light and crunchy.
I really enjoyed this version of this very popular Irish dish and I think you will too!
Fruit Glazed Corned Beef
by Dunkin Cooking the Semi-Homemade Way Recipes
- 4-5 Lbs. Corned Beef (with pickling packet)
- 2 bottles of beer
- 1 large lemon
- 1 large orange
- 1 large onion, quartered
- 1 cup brown sugar
- 1 tbsp Dijon mustard
- 1 cup apple juice
- 1 cup orange juice
- 4 tbsp lemon juice
- Place the meat into a large soup pot, add the beer and enough water to cover the meat.
- Add the onion and pickling packet to the pot , cut the fruit and squeeze the juice into the water then place the fruit halves into the water also.
- Cover and simmer over medium low heat for 4 hours, when done take the lid off and let the meat cool off in the cooking liquid, about 1 hour.
- Take the meat out of the cooking liquid and place into a baking dish, top the meat with the brown sugar.
- In a bowl mix the remaining ingredients and pour around the meat. Bake in a 350 degree oven for 1 hour basting every 10-15 minutes.
by Kacey's Kitchen
- green cabbage
- 2-3 tbsp olive oil
- 4 tbsp fresh lemon juice
- plenty of freshly ground pepper
- sea salt
- Preheat oven to 450 degrees. Cover baking sheet with tin foil for easy clean up, spray with non-stick spray or lightly coat with olive oil.
- Slice cabbage into wedges, removing core and stem. Place cabbage on baking sheet in a single layer.
- Whisk olive oil and lemon juice together. Generously brush each wedge of cabbage. Season with plenty of salt and pepper.
- Carefully turn wedges over and repeat oiling and seasoning.
- Roast cabbage for approximately 15-20 minutes until bottom of cabbage starts to brown. Carefully turn each wedge and continue roasting another 15 minutes or until lightly browned.