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Gluten Free Baked Mustard Corned Beef with Vegetables
This St. Patrick's Day classic gets an update with a mustard glaze and bounty of beautiful roasted vegetables.
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Course:
Main Course
Prep Time:
10
minutes
minutes
Cook Time:
3
hours
hours
Servings:
4
Equipment
1 Dutch Oven
Ingredients
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 1/2
tsp
kosher salt
1/2
tsp
black pepper
1
tsp
bloody mary seasoning
1
tbsp
olive oil
Instructions
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 1/2 hours.
Remove the lid and bake for another 1/2 hour or until the corned beef is golden on top and tender.
Enjoy!
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