Oven Baked Corned Beef And Cabbage Recipe Recipe Cards

BAKED CORNED BEEF AND CABBAGE

Steps:

• In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
• Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.
• Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.

BAKED CORNED BEEF AND CABBAGE

Steps:

• 1. Open the package of corned beef. Rinse well, and put into a roasting pan. Take the seasoning pack and put the seasonings into a cheese cloth and put under the beef. Use about 1/2 cup of water to rinse out beef bag and put into the pan and cover it. Put into a slow oven (about 250 degrees) and just let it cook for about 3 hrs. Most packages of corned beef are about 3lbs. If you want more, use another pack.
• 2. While meat is cooking, prepare vegetables. I usually wedge slice the cabbage. ( Cut it in 1/2, lay flat side down and cut into wedges) Wash or peel the potatoes and carrots. My family eats the skins for more nutrition. Cut into uniform sizes, about 2inch cubes for the potatoes or small wedges (1/4 cut small potatoes) and 2-3 inch lengths for the carrots(depends on the diameter).
• 3. Par boil the vegetables. Carrots on the bottom, let cook for a few min, then the potatoes and then cabbage. I find the veggies cook faster in the oven if par-boiled first. You want them to be a little under-done so they can pick up the flavors of the meat. Take the veggies out of the pan, into a bowl to keep them from over-cooking and save the broth.
• 4. Check your beef about 2-3/4 of the 3 hr mark. If it is 'fork-tender', take it out of the oven. If not, let it cook for another 20 min. When meat looks/feels like it is almost ready to fall apart, take it out of the oven, put it on a platter, add all your veggies into the pan, check the water level. If you think it needs another 1/2 cup or so, add the broth from the pan the veggies were cooked in. (You want to have the veggies at least 1/2 way covered with broth) Put the meat back into the pan, cover it and let it finish cooking the veggies.
• 5. When everything is cooked, take the cover off and turn the temp up to about 350 for about 10 min. It will make a nice crisp to the top of your meat. Take it out, put the meat on a platter and slice away. Your veggies have the great flavor of the spices and beef cooked into them so they shouldn't need any salt but some still like more pepper added to their plates. :)

CORNED BEEF AND CABBAGE II

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13-inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast.
• Rinse the brisket, and pat dry. Rub with pickling spice, and place in the prepared roasting pan. Arrange celery, orange and onion slices on and around the roast. Pour in 1/2 cup of water, and wrap aluminum foil up over the roast tightly, making sure the ends are sealed.
• Bake for about 4 hours in the preheated oven, or until meat is tender.
• About 45 minutes before the roasts time is up, heat 3 tablespoons of margarine and 1/4 cup of water in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes. Occasionally shake the pot so that nothing sticks to the bottom. Serve with remaining margarine and sliced corned beef.