St. Patrick’s Day is a great excuse to pick up a corned beef brisket and make an Irish feast for dinner. Since there’s plenty of room in the Hamilton Beach® 22-quart roaster oven, we decided to cook the main course and sides together. This roaster oven corned beef and cabbage with potatoes is the perfect meal for feeding a green-wearing crowd.
Rinse the corned beef and pat it dry. Then place it on the roaster oven rack. Place the meat into the roaster oven on the rack and pour chicken broth and corned beef seasoning (it will come in a packet when you purchase the meat at the grocery store) over top.
Cover and cook for 2 ½ to 3 hours at 325 degrees.
Remove the roaster oven lid and cover the meat with a simple glaze (made of brown sugar, ketchup, and mustard). Arrange your sides – cabbage and potatoes – around the roaster oven. Cover and cook for an additional hour until the meat is fully cooked and the potatoes are fork tender.
What’s great about this corned beef and cabbage recipe is that it all cooks together in the roaster oven. You can leave the stove off completely or use it to make other St. Paddy’s favourites like shepherd’s pie or green velvet cupcakes for the kids. Slice the corned beef and return it to the roaster oven so your party guests can serve themselves or plate everything together for a festive family dinner. If you’ve got the luck of the Irish, you’ll have leftovers to make corned beef reuben sandwiches throughout the week.