March 17, 2010

Corned Beef and Cabbage

Served every year on St. Patrick's Day. We'd have it year round if we could :)

1 corned beef brisket (I prefer the ones from Costco)
1 head cabbage sliced
1 small onion
1 orange cut in slices (w/ peel)
Apple juice

Sour Cream
Dijon Mustard
(combine to taste)

Line your oven roasting pan with tinfoil. Place brisket on foil, fat side up. Sprinkle top with packaged pickling spices (should be included with your brisket). Pour apple juice in about 1/4" or so - just so the bottom of the brisket is covered. Place orange slices and onion all around. Pull extra foil over top and put roasting pan lid on. Bake at 250 degrees for about 1 hour per pound of brisket. For last 1 1/2 hours or so, remove the orange slices (and onion slices if you like) and add the sliced cabbage all over and around the brisket.

Remove brisket and slice. Serve with cabbage and sauce. So yummy!
Goes perfectly with Colcannon

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