Corned Beef and Cabbage with a Twist

California Live’s Jessica Vilchis and Amber Pfister are celebrating St. Patrick’s Day in traditional Irish style – beer, bagpipes, and (American) Irish cuisine. Joining them at Muldoon’s Irish Pub in Newport Beach is Lifestyle Expert, Chef Jamie Gwen who has cooking tips for a modern, easy-to-do version of corned beef and cabbage. Tune in to learn how to make this traditional dish at home. *Recipe below. The modern approach to a delectable St. Patrick’s Day dinner…wait until you taste it! SHEET PAN CORNED BEEF AND CABBAGE 3 lbs. Corned Beef 1/2 c Dijon mustard 1/2 c packed brown sugar 2 bunches baby carrots, peeled 6 Dutch yellow potatoes, halved 1 bunch fresh thin asparagus stalks Olive oil Salt & freshly ground pepper *Preheat the oven to 375ºF. Rinse the corned beef, then pat dry. *Place two large pieces of aluminum foil overlapping on a work surface. Place the corned beef fat-side up on the foil. Spread the Dijon mustard over the top and sides of the corned beef, then sprinkle with the brown sugar. Wrap the brisket with the aluminum foil to form a package. *Place the aluminum foil package on a sheet pan and place the sheet pan in the oven. Pour enough water into the sheet pan to come 1/2-inch up the sides of the pan. Roast for 2 1/2 hours. *Meanwhile, toss the carrots and potatoes respectively with olive oil to coat and season with salt and pepper. Remove the sheet pan from the oven and place the carrots and potatoes around the foil packet of corned beef. Place the sheet pan back in the oven and roast for 30 minutes more. *Remove the sheet pan from the oven and open the foil packet to expose the corned beef, folding back the edges. Place the asparagus on the sheet pan. Turn the oven to Broil. Once hot, broil for 5 minutes, turning the sheet pan often or until the corned beef is golden brown and bubbly and the asparagus is blistered. **Chef Jamie is a paid spokesperson for Ralphs Grocery Store