Wasatch Crest’s Head Chef, Mirza Miljkovich, prepared corned beef and cabbage for our clients this St. Patrick’s Day. You can watch Mirza’s video tutorial for his corned beef and cabbage meal here. The complete recipe is below. Good luck!
- 4-pound uncooked brisket, pre-brined for corned beef
- ¼ cup of brown sugar
- Corned beef spice packet or 1 tablespoon of pickling spice
- 3 cloves of minced garlic
- 1 small head of savoy cabbage, sliced
- 4 slices of bacon, chopped
- 5 carrots, chopped into large chunks
- 1 pound of yellow potatoes, chopped into large chunks
- 4 tablespoons of butter
- Horseradish for serving
Mix the brown sugar, corned beef spice packet, and garlic together and rub onto brisket. Preheat the oven to 350 degrees. Place the brisket in a roasting pan fatty side up. Allow the brisket to cook for four to five hours until the meat is tender.
Heat olive oil and 1 cup of water in a large pan. Add the carrots, cabbage, and bacon. Allow to steam until vegetables are tender and bacon is cooked through.
Boil chopped potatoes until tender. Melt butter in a saute pan and add boiled potatoes. Allow the potatoes to cook in the butter for two to three minutes.
Slice the corned beef against the grain and serve with the vegetables and horseradish.
As an appetizer, whip up a smoked salmon dip like this one and serve the spread atop cucumber and sourdough baguette slices.
About the Author
Head Chef, Mirza Miljkovic, brightens the treatment experience at Wasatch Crest with his worldly cuisine and gregarious nature. Mirza learned to cook over twenty years ago in Bosnia and Herzegovina, where he is originally from. He’s spent the last twenty years in Utah, where he spends his free time fishing, hiking, and hunting. Mirza keeps a rotating menu at Wasatch Crest, so clients rarely eat the same dish twice. His signature paella is renowned among Wasatch Crest staff, clients, and alumni. Mirza enjoys being surrounded by the mountain landscape and working with the caring and friendly team at Wasatch Crest.