Corned Beef Dinner

Ingredients

Instructions

One point cut corned beef
4 baking potatoes, peeled and cut in 2 inch slices
6 whole carrots, peeled and cut in half, lengthwise and widthwise
1 cloves garlic, optional
1 head cabbage
parsley
assorted mustards
horseradish

Rinse corned beef well. Place corned beef with juices, seasoning packet, and garlic in dutch oven. Cover with water and a tight fitting lid. Bake at 250 for 4 hours.

Add potatoes and carrots and cook for 2 more hours for a dente and 2 1/2 for tender.

If meat is tender, remove and tent with foil.
If meat is not tender, cook for one more hour.

If vegetable are tender remove and sprinkle with parsley. Tent with foil.

To cook the cabbage:

Use our favorite way...oven roasted cabbage on this website, under vegetable.

OR

Pour one cup liquid from the beef into a large frying pan. Peel off three large leaves off cabbage and place upside down in liquid to form three mounds. Cut cabbage into wight wedges. Place on mounds. cover and steam for 10 minutes or until tender crisp. Remove from liquid and place on serving platter.

Slice corned beef and serve with asorted mustard and horseradish.