Cooking Instructions

Prep 30minutes
Cook 3.5 hours
Total 4 hours
Servings 4 servings 

• Place corned beef in a large bowl and cover with cold water; let stand for 1-2 hours. Rinse with cold water and thoroughly pat dry. 
• Preheat oven to 325 degrees F. Line a 9×13 baking dish with foil. 

• MUSTARD MIXTURE: In a small bowl, combine mustard, allspice, cloves and 1 teaspoon pepper. 
• Place corned beef onto the prepared baking dish. Spread mustard mixture evenly over one side of the corned beef, top with red wine and onions. Fold up all 4 sides of the foil over the corned beef, covering completely and sealing the packet closed. 
• Place into oven and bake until tender, about 3 1/2-4 hours; let stand covered. 
• Increase oven temperature to 425 degrees F. Line two baking sheets with parchment paper. 
• Brush cabbage with 1 tablespoon olive oil. Place in a single layer onto the prepared baking sheet; season with salt and pepper, to taste. 
• Place potatoes and carrots in a single layer onto the second prepared baking sheet. Add the remaining 2 tablespoons olive oil; gently toss to combine. Season with salt and pepper, to taste. 
• Place sheet pans into oven, on separate racks, and bake until cabbage is lightly charred, and potatoes and carrots are tender, about 30-35 minutes, rotating pans and stirring halfway through baking. 
• Thinly slice corned beef against the grain and serve with onions, cabbage, potatoes, and carrots, garnished with parsley, and enjoy with a glass of Bogle Merlot or Reserve Teroldego.