The Irish classic “corned beef and cabbage” is getting an Inspiralized facelift today. Instead of boring chopped cabbage and carrots, we’re spiralizing both and having fun with this traditional plate.
Plus, the carrots and cabbage can be enjoyed as a side dish with any protein. Actually, it would go fabulously with a steamed or poached fish. But, since we’re 4 days away from St. Patrick’s day, we’re getting in the spirit!
I’ve been really diggin’ the Irish-themed eats all over the Internet lately. I saw these stout brownie fudge sundae floats with Irish burnt caramel and I almost fell off my chair.
Lots of Guinness out there right now. I don’t love Guinness. Gosh, that feels good to say. Is it a crime not to love Guinness? It seems like the coolest mainstream beer out there, but I just can’t seem to get a pint down.
And listen, I even went to the top of Dublin and had a Guinness with a four-leaf-clover imprinted in the foam at the top (the head). It didn’t taste any better straight from the source. Too thick, too bitter.
Here’s some proof, when I was the ripe ‘ole age of 20 (I’m in the middle):
Oh, to be young. That was an incredible trip – Dubliners are wonderful people! They’re so friendly, so happy to have a genuine conversation and so willing to help you navigate their city.
But, I digress. These carrots and cabbage are simply, different. It’s boring to use baby carrots or diced carrots in a corned beef and cabbage recipe. While my beloved Dubliners might slap me on the wrist, they probably haven’t tried this version.
Plus, since the cabbage and carrots act like a bed of pasta, you don’t need to serve it with potatoes – save yourself the extra time prepping and knock a few carbs and calories off your meal! Now, that’s Inspiralized.
Whether you’re Irish, you’re cooking for an Irish person, or you’re simply taking part in the St. Patrick’s Day fun, this recipe is a crowd pleaser. It’s unique, it’s fun to eat and it’s a big plate of warm flavor.
These also save well as leftovers! Carrot noodles stand up well to refrigeration. Don’t know how to spiralize noodles or cabbage? Check out this tutorial on cabbage and watch this video on spiralizing carrots:
How are you celebrating St. Patrick’s Day?
Corned Beef with Spiralized Carrots & Cabbage
- For the beef:
- 2 lb flat cut corned beef with spice packet
- 3 tbsp water
- For the rest:
- 1 large head of cabbage
- 3 large carrots peeled
- 1 medium yellow onion
- 2 tbsp olive oil
- 2 garlic cloves minced
- ¼ tsp red pepper flakes
- 3 cups chicken broth low-sodium
- 2 cups water
- 1 tsp dried thyme flakes
- 1 tbsp freshly chopped parsley
- freshly cracked pepper to taste (from a peppercorn grinder)
- country dijon mustard or spicy honey Dijon, to serve
- Preheat the oven to 350 degrees.
- Remove your corned beef from the package, set aside the spice packet and lightly pat the meat dry.
- Place a piece of tinfoil underneath the beef (fat side up) and place on a baking tray or shallow dish. Pour in the water and pat the spices onto the meat.
- Wrap the beef in the tinfoil, leaving at least an inch at the top when enclosing it. Bake for 2 hours. When done, open the foil on top and place back in the oven on broil for 2-3 minutes. Then, remove foil completely, saving the liquids from the pouch (reserve and set aside). Place the beef on a cutting board and let set for 5-10 minutes. Then, slice off the fat top (if preferred). Then, slice pieces on an angle (against the grain) and set aside on a serving platter. Pour the reserved liquid from the baked beef on top of the slices.
- While the beef is baking, prepare your vegetables. First, spiralize your cabbage and carrots. Using Blade A, spiralize the cabbage. Using Blade C, spiralize your carrots. Set aside. Then, dice your onion and set aside.
- Fifteen minutes before the corned beef is done baking, place a large saucepan over medium heat and add in the olive oil. Then, add in the garlic and red pepper flakes. Let cook for 30 seconds and then add in the onions. Cook the onions for 2 minutes and then add in the chicken broth and water. Add in the carrot noodles, thyme and parsley. Bring to a boil and then lower to a simmer add in the cabbage. Stir to combine and season with pepper. Stir for 2-3 minutes or until cabbage is softened. When done, use a slotted spoon to remove the cabbage and noodles and place into a serving dish. Pour half of the remaining liquid into the serving dish and discard the rest.
- Serve the cabbage and noodles alongside the sliced corned beef. Serve with country Dijon mustard or spicy honey mustard. Enjoy!