Corned Beef and Cabbage II

In my opinion, this method of cooking Corned Beef yeilds a more flavorful dinner. It is very salty though. Probably because it is not totally submerged in water for the whole cooking time. If you don't want all the salt, then soak the brisket in a pot of water overnight to pull the salt out of the meat before your roast it.

The potatoes and cabbage took on a more roasted flavor as well. I am looking forward to serving Corned Beef Sandwiches with the leftovers tomorrow.

1 (2-3 lb) corned beef brisket

spice packet or 1 tsp peppercorns and 2 bay leaves

7 red potatoes, quartered

4 carrots, peeled and cut into chunks

3 cloves of garlic, chopped

1 large onion, cut into eighths

1 head of cabbage, quartered

Preheat oven to 300 degrees F.

Place the corned beef brisket in the center of a roasting pan. Arrange the potatoes, carrots, and onion around the sides. Place the garlic on top of the roast. If you have a seasoning packet empty it over the roast. If not add peppercorns and bay leaves to the pan. Pour enough water to almost cover the potatoes. Cover with lid or aluminum foil.

Roast for 3-5 hours in the preheated oven. Add the cabbage wedges the last hour of cooking. Larger roasts will take a bit longer. You will know your roast is done when it is tender enough to flaked apart with a fork.

Enjoy!