Corned Beef Cabbage And Potatoes Oven Slowed Cooked Recipe

How to make it

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• Place of a large piece of foil in the center of a large deep sided casserole dish. Place the corned beef in the middle of foil.
• Sprinkle season packet over beef along with the reserved juices and the water.
• Wrap it tight and wrap again with another piece of foil to keep the steam in.
• Bake over night in a 225 degree oven for 8-9 hours. (In our case 10pm to 7am) Can of course be done during the day.
• Remove from oven and let rest until cool enough to put in fridge. (about an hour) This helps firm it to slice easily.
• Save any juices and slice beef across the grain with an electric knife.
• Potatoes & Cabbage:
• Wash and place in a microwave safe bowl along with the beef broth.
• Cook on high for 12 minutes or until tender.
• Add the cabbage to the potatoes and microwave an additional 4 minutes.
• In a casserole dish arrange the beef in the middle and place the potatoes and cabbage around it.
• Pour the beef broth from the potatoes and reserved juices over the meat and vegetables.
• Cover with foil and return to 300 degree oven for about an hour.
• **Serve with a beer or two and enjoy:o)