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Oven Baked Corned Beef Dinner Recipe

by Global Cookbook

Ingredients

5 lb Corned beef brisket 8 med Whole new potatoes, washed well 16 sm Carrots, peeled

1 lrg Cabbage, cut in small wedges     Horseradish     Fresh parsley sprigs, for garnish

Directions

1. Place corned beef in a large, flat baking pan or possibly covered roaster. Add in water to a depth of 1/2 inch.
2. Cover with a lid or possibly foil, and place in a preheated 300-degree oven for 3 1/2 to 4 hrs. Check periodically to be sure sufficient liquid remains in the pan.
3. When corned beef is done, pour the liquid into a deep kettle. Add in about 3 c. water. Bring to a boil. Hold the corned beef in a hot oven, loosely covered with foil, while preparing the vegetables.
4. Add in potatoes and simmer till about half done. Add in carrots and cook till just tender.
5. About 10 min before serving, add in cabbage wedges and cook till tender-crisp.
6. Slice corned beef across the grain and serve on a platter surrounded by cabbage wedges. Serve with horseradish. Serve the potatoes and carrots in a separate bowl garnished with parsley sprigs.

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