March 17, 2011

Corned Beef and Cabbage

Corned Beef and Cabbage
1 (5 1/2 lb.) corned beef brisket
2 Tbsp pickling spice
1 large orange, sliced in rounds with the peel on
2 stalks celery, sliced
1 large onion, sliced
1/2 c. cold water
6 Tbs. butter, divided
1 large head cabbage, cored and sliced
2 golden delicious apples, cored and sliced with peel on
1/4 c. cold water

Preheat over to 300 degrees. Line 9x13 pan with aluminum foil, leaving enough extra to cover and seal in roast. Rinse brisket and pat dry. Rub with pickling spice. Place in pan. Arrange celery, orange and onion slices on and around brisket. Pour in 1/2 c. water. Wrap foil around roast tightly sealing ends. Bake 4 hours, until tender.

About 45 min. before roast is done, heat 3 Tbsp. butter and 1/4 c. water in large pot. Add cabbage and apples. Cover and simmer over low heat about 30 min. Occasionally shake the pot so that nothing sticks. Serve with remaining butter and sliced corned beef.

Happy St. Patrick's Day!

Jenny Crellin

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