Oven Roasted Corned Beef and Cabbage
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By Sharon Feldman
I didn’t measure anything, and it came out wonderful! I will never make it on top of the stove again.
Ingredients:
- 1 corned beef
- White or red potatoes (about 6-8) medium, quartered
- 4 -6 carrots, cut in thirds
- 1 medium size cabbage, cut in half then sliced into ½ moons 1” thick
- Coarse grain mustard
- Salt
- Pepper
- Olive oil
Directions:
Heat oven to 350 degrees.
In a baking pan, put the corned beef in, fat side up. Cover the top with coarse grain mustard. Then pour the seasoning package on top.
Cover and bake for 3 hours.
In a medium bowl, put the cut potatoes and carrots in and drizzle olive oil. Use a pinch of salt and pepper and mix to coat.
Salt, pepper and olive oil the cabbage.
After the 3 hours, remove pan from the oven and put the potatoes, carrots and cabbage around the corned beef.
Cover again and cook another 2 hours. Enjoy!!
