It's almost St. Paddy's Day. KLP posted this a couple of years ago. Does anyone have a different recipe or is this pretty standard? Can you get good results in a microwave, one of those flavor-wave convection ovens or a crockpot?
Recipe: Oven-Baked Corned-Beef Dinner
This corned-beef recipe is easy to prepare.
DEAN RUTZ
Baked Corned Beef Dinner
Related
Makes 8 servings
1 corned beef, about 5 pounds
8 medium whole new potatoes, washed well or peeled, cut in half or quartered, if desired
16 small carrots, peeled and halved lengthwise
1 large cabbage, cored and cut into small wedges
Prepared horseradish
1. Preheat oven to 325 degrees. Place corned beef in a large, flat baking pan or covered roaster. Add water to a depth of 1 inch. Cover with a lid or foil and place in oven and cook for 3 to 4 hours. Half way through the cooking time remove the pan from the oven and carefully uncover (be aware of the hot steam) and turn the corned beef over in the pan, cover the pan and return to the oven and continue cooking. Cooking time will depend in part on the thickness of the corned beef. Check the meat for doneness at the 3-hour mark. Bake until beef is very tender when tested with a large fork. (As a precaution check the amount of liquid in the pan during cooking to be sure it does not evaporate, add more water if needed.)
2. When corned beef is done, transfer to an ovenproof plate, cover with aluminum foil and hold in a warm, not hot, oven. Pour 1/2 cup of cooking liquid into a deep kettle of water; bring to a boil; see note. Add potatoes and simmer 10 minutes, test for doneness as the potatoes cook. Add carrots and simmer until just tender. About 10 minutes before the vegetables are cooked, add cabbage wedges and cook until tender crisp.
3. Slice corned beef across the grain and serve on a platter surrounded by cabbage. Transfer the potatoes and carrots to a separate bowl. Serve horseradish on the side.
Note: The liquid the corned beef has been cooking in is salty so you might prefer to cook the vegetables in a large pot of water minus any corned-beef cooking liquid.
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