Corned Beef and Cabbage

Being a traditionalist, each year I make corned beef and cabbage for St. Patrick’s Day. I used to buy the packaged corned beef and follow the directions. And that was fine. Then one year I bought brisket and “corned” it myself. 243 hours later I served it and neither myself nor my family noticed any difference. That was the end of that. Then I found the following recipe which uses the packaged corned beef but cooks it differently- and everyone raved. (Since this recipe appeared in the newspaper for St. Patrick's day, a number of readers have tried it and loved it- so go ahead!!)

INGREDIENTS

corned beef, about 5 pounds
8 medium whole new potatoes, washed and peeled,
16 small carrots, peeled and halved lengthwise
1 large cabbage, cored and cut into small wedges
Horseradish

DIRECTIONS

Preheat oven to 300°F.


Place corned beef in a large, flat baking pan or covered roaster. Add water to a depth of ¼-inch. Cover with a lid or foil and place in oven for 3 ½ to 4 hours. The beef should be very tender when tested with a large fork.

When corned beef is done, transfer to an ovenproof plate, cover with aluminum foil and hold in a warm oven. (200° F)

Pour cooking liquid into a deep kettle and add 3 cups water; bring to a boil.
Add potatoes and simmer 10 minutes.
Add carrots and simmer until just tender.
About 10 minutes before the vegetables are cooked, add cabbage wedges and cook until tender crisp.

Slice corned beef across the grain and serve on a platter surrounded by cabbages.
Transfer the potatoes and carrots to a separate bowl and serve with horseradish.