The luck of the Irish is upon us and I have found the pot of gold at the end of the rainbow. This Gluten Free Baked Mustard Corned Beef with Vegetables is the perfect way to say sláinte to St. Patrick's Day!
There is something equal parts festive and comforting about corned beef. Whether it's piled skyscraper high on a sandwich or baked slowly with a pile of vegetables to sop up all of their juices, it's meant to celebrate a holiday, and a celebration unto itself.
Sláinte is a common way to toast in Irland and everything about this dish makes me want to say cheers. Gluten Free Baked Mustard Corned Beef with Vegetables is truly the gift that keeps on giving.
There's just something magic about meat that roasts slow and low atop a pile of vegetables. The way its juices baste the vegetables, sinking in, permeating every bite makes them almost as crave worthy as the corned beef itself.
This is not the corned beef and cabbage you may have grown up with. Ditch that packet of pickling spices that comes along with your beef and leave the crockpot hidden away. We're going to create our own flavor profile and allow this to bake slowly in the Dutch oven.
What goes better with corned beef than mustard? This corned beef gets a generous coating of whole grain mustard. As it cooks the tangy bright flavor seeps into the meat adding a savory note.
The rainbow of vegetables, cabbage, sweet potatoes, carrots, parsnips, and regular potatoes get seasoned with salt, pepper, and Spiceology's Bloody Mary blend. This tangy spice combines the flavors of tomatoes, garlic, and vinegar for the perfect accent to both the meat and vegetables.
Slicing into Gluten Free Baked Mustard Corned Beef with Vegetables
With just a little prep work at the beginning, this delicious one pot meal couldn't be easier. Get out your Dutch oven and let's break down it down.
- Pregame! Your corned beef comes brined. You will want to remove some of that saltiness, so thoroughly rinse it off and dry it.
- Preheat your oven to 350 degrees.
- Cut your vegetables into large chunks. As the corned beef roasts, they'll break down.
- Add your vegetables to your Dutch oven and toss with olive oil, salt, pepper, and the bloody mary seasoning.
- Place the corned beef on top of the vegetables. Coat the entire top with the mustard.
- Place the lid on your Dutch oven and bake for 2 ½ hours.
- Uncover the corned beef and allow it to cook for another half hour until the top is bronzed and it is tender.
Are you looking for more roasting inspiration? Make sure you check out my recipe for Gluten Free Roasted Barbecue Chicken and Vegetables. Now let's make Gluten Free Baked Mustard Corned Beef with Vegetables!
Gluten Free Baked Mustard Corned Beef with Vegetables
- 1 Dutch Oven
- 3 lbs corned beef
- 4 cups cabbage, cut into wedges
- 2 cups sweet potatoes, cubed large about 1 large sweet potato
- 3 cups potatoes, cubed large
- 4 carrots, chopped large
- 4 parsnips, chopped large
- 2 tbsp whole grain mustard
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 1 tsp bloody mary seasoning
- 1 tbsp olive oil
- Preheat your oven to 350 degrees.
- Discard the seasoning packet from your corned beef. Thoroughly rinse your corned beef and pat it dry.
- Add your vegetables to your Dutch oven. Add the olive oil, salt, pepper, and bloody mary seasoning. Toss to coat.
- Place the corned beef on top of the vegetables.
- Coat the top of the corned beef with the mustard. Cover the Dutch oven with the lid.
- Bake for 2 ½ hours.
- Remove the lid and bake for another ½ hour or until the corned beef is golden on top and tender.