This corned beef and cabbage slashes the preservatives and much of the sodium found in store-bought corned beef.
2 tbsp pickling spices
1 tsp dry mustard
1 tsp salt
¼ tsp black pepper
½ small cabbage, cored and cut into wedges
8 small carrots, trimmed
2 cups baby potatoes, halved
3 tbsp extra-virgin olive oil, divided
1 lb skirt steak, trimmed
Vinaigrette Ingredients
1 tbsp extra-virgin olive oil
2 tbsp white-wine vinegar
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
1 tsp whole-grain mustard
1Preheat oven to 450 degrees F.
2Grind pickling spice in a clean spice grinder (or coffee grinder). In a small bowl, mix ground pickling spices, dry mustard, salt and 1/4 teaspoon pepper. Toss cabbage, carrots and potatoes in a large bowl with half the spice mixture and 2 tablespoons oil. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender, 25 to 30 minutes.
3Whisk together vinaigrette ingredients and set aside.
4About 10 minutes before the vegetables are done, cut steak in half crosswise (if it's one long piece) and rub with the remaining spice mixture. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook the steak, turning once, 2 to 3 minutes per side for medium-rare. Let rest on a clean cutting board for 5 minutes, then thinly slice against the grain.
5Drizzle the roasted vegetables with the vinaigrette and serve with the steak.
Recipe from: Eating Well
Ingredients
2 tbsp pickling spices
1 tsp dry mustard
1 tsp salt
¼ tsp black pepper
½ small cabbage, cored and cut into wedges
8 small carrots, trimmed
2 cups baby potatoes, halved
3 tbsp extra-virgin olive oil, divided
1 lb skirt steak, trimmed
Vinaigrette Ingredients
1 tbsp extra-virgin olive oil
2 tbsp white-wine vinegar
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
1 tsp whole-grain mustard
Directions
1Preheat oven to 450 degrees F.
2Grind pickling spice in a clean spice grinder (or coffee grinder). In a small bowl, mix ground pickling spices, dry mustard, salt and 1/4 teaspoon pepper. Toss cabbage, carrots and potatoes in a large bowl with half the spice mixture and 2 tablespoons oil. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender, 25 to 30 minutes.
3Whisk together vinaigrette ingredients and set aside.
4About 10 minutes before the vegetables are done, cut steak in half crosswise (if it's one long piece) and rub with the remaining spice mixture. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook the steak, turning once, 2 to 3 minutes per side for medium-rare. Let rest on a clean cutting board for 5 minutes, then thinly slice against the grain.
5Drizzle the roasted vegetables with the vinaigrette and serve with the steak.
Healthier Corned Beef & Cabbage
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