Moist, and full of delicious flavor, this Baked Corned Beef Dinner is scrumptious.
Prep Time20 minutesmins
Cook Time4 hourshrs10 minutesmins
Total Time4 hourshrs30 minutesmins
Course: Beef, Main Course
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 928kcal
Author: Lois Carter Crawford
Ingredients
1 3-to-5poundcorned beef brisket(preferably without nitrites)
3bay leaves
1packetJuices and spice sack from the corned beef
1cupwater
2onions(sliced)
1headcabbage(about 2 pounds)
6largepotatoes(peeled and sliced in half)
Instructions
Line an oven-proof pot or roasting pan with the sliced onions.
Place the corned beef in the pot, fat side up, on top of the sliced onions.
Pour the water into the bottom of the pot.
Add the juices and spices to the water.
Bake it uncovered in a 400F degree oven for 30 minutes.
Reduce the heat to 325F degrees and bake uncovered for 1 hour.
Add the cabbage to the pot (make sure it is in the water) and bake uncovered for 1 more hour.
You can also add the potatoes to the pot at the same time as the cabbage if you like, but I cook them separately, boiling them in a pot of water on top of the stove for about 25 minutes.
Drain the potatoes.
Toss the potatoes with a little seasoning salt before serving with the rest of the vegetables and meat. Or mix them into the juices and serve with the meat and other vegetables on one platter.