Corned Beef and Cabbage – Cookin’ With Marilyn
After attending a St. Patrick’s Day parade in New Orleans and being bombed with vegetables, we surely could have come home and opened a produce stand. Instead, we made a traditional corned beef and cabbage dinner. Hope you like it as much as we did.
Corned Beef and Cabbage
1 3-lb corned beef
1 med cabbage
4 med potatoes
1 cup whole baby carrots
Preheat oven to 325 degrees
Place corned beef in roaster fat side up
Bake for 1 1\2 hrs uncovered
Quarter cabbage and onions, place alongside meat in roaster and cook for another hour. Quarter the potatoes and add them with whole baby carrots to pot. Season with salt and black pepper. Continue to cook until potatoes are fork tender. Remove from pot,placing on a platter with meat in center and vegetables placed around the meat. Allow meat to rest for 15 minutes before slicing (always against the grain.) Serves 6 easily. This is delicious with a really good horseradish sauce and is great the next day for Reuben sandwiches.