Oven-baked corned beef dinner

Yield: 10 Servings

Measure Ingredient
5 pounds Corned beef brisket
8 mediums Whole new potatoes, washed well
16 smalls Carrots, peeled
1 large Cabbage, cut in small wedges
\N \N Horseradish
\N \N Fresh parsley sprigs, for garnish

1. Place corned beef in a large, flat baking pan or covered roaster. Add water to a depth of ½ inch.

2. Cover with a lid or foil, and place in a preheated 300-degree oven for 3½ to 4 hours. Check periodically to be sure enough liquid remains in the pan.

3. When corned beef is done, pour the liquid into a deep kettle. Add about 3 cups water. Bring to a boil. Hold the corned beef in a warm oven, loosely covered with foil, while preparing the vegetables.

4. Add potatoes and simmer until about half done. Add carrots and cook until just tender.

5. About 10 minutes before serving, add cabbage wedges and cook until 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.

>From "Classic Irish Recipes" by Georgina Campbell. MC formatted 3/18/97 by MsRooby@...

Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest V1 #522 by "Rooby" <MsRooby@...> on Mar 18, 1997

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