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Gluten Free Baked Mustard Corned Beef with Vegetables

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
Cook Time: 3 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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