A delightful twist on the classic corned beef and cabbage recipe, perfect for any occasion.
Preheat your oven to 350°F (175°C) and position the racks in the upper and lower thirds.
Preheating ensures even cooking from the start.
Place the corned beef brisket in a roasting pan, sprinkle with garlic and peppercorns, and add enough water to cover halfway. Cover tightly with foil and braise in the upper third of the oven for 3 hours.
Ensure the foil is sealed tightly to retain moisture.
Melt the butter in a small bowl, then mix in the green onions, ground black pepper, and salt.
Use a microwave or stovetop to melt the butter evenly.
Arrange the cabbage wedges and potatoes on a baking sheet. Drizzle with the butter mixture, ensuring even coating. Cover with foil and roast in the lower third of the oven for 55 minutes.
Turn the vegetables halfway through roasting for even browning.
Uncover the vegetables and continue roasting for an additional 15 minutes until they are tender and slightly browned.
Keep an eye on the vegetables to prevent over-browning.
Combine the orange marmalade and Dijon mustard in a small bowl. Brush the mixture over the cooked corned beef and broil for 3 minutes until bubbly and caramelized.
Broiling adds a delicious caramelized finish to the glaze.
Slice the corned beef against the grain and serve alongside the roasted vegetables.
Slicing against the grain ensures tender pieces of meat.
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