Tuesday, March 15, 2011

Roasting Corned Beef, Cabbage & Potatoes

This recipe is mainly for people who do not like corned beef when it is cooked fully immersed in water. If you like corned beef that you get at a true deli sandwich meat shop then you will like cooking it this way. (you can totally skip the potatoes and cabbage if you like and let the corned beef cool after roasting and then put in the fridge to make it cold. Then thinly slice it for sandwiches after it is cold.)

2 Small Heads of Cabbage (Cantaloupe Size)
Red Potatoes
1 Large Onion
1 Corned Beef w/seasoning pack (I like the flat or round cuts the best)
1 electric roaster oven with roaster rack
Water


(note: my electric roaster oven is a 22 qt size one and this corned beef round is 4.27 lbs in size)

Place rack in roaster bottom... open corned beef on one end of the package.
Place corned beef on rack fat size up in the middle of the roaster.
Fill bottom of roaster with water until it comes to the top of the roasting rack.
 Any red juice that is in the corned beef package can be added to the water for extra seasoning if you like.

Quarter and core 1 small cabbage head (reserve other head).
Then cut cabbage quarters into large chunks.
Lay around corned beef in roaster.
Wash and cut red potatoes (if needed) and lay around corned beef.
Cut onion also into large chunks and lay it to around the corned beef.
Spead seasoning packet contents on top of corned beef.



Roast at 350 degrees with lid on roaster.
Label on corned beef says 50 minutes for each pound of corned beef or until fork tender. Roaster ovens cook slightly faster than a regular oven does.
So instead of this 4.27 lb corned beef cooking in 232 minutes (nearly 4 hours), it most likely will be done in 3 hours. (update: With this big piece of Corned Beef I should have waited to add the potatoes in after 1 hour had passed since putting the corned beef in. It only takes about 1 1/2 to 2 hours to cook the potatoes)

About 30 minutes before the corned beef is done. Quarter and core the other cabbage head and then cut the quarters into large chunks and carefully spread it around the corned beef and cook for about 15 minutes. The first cabbage was for flavor and it will be broken down and the newer cabbage will be perfect for eating with your corned beef.

I love Old Bay Seasoning sprinkled on top of cooked cabbage. 

I will post a picture of the finished corned beef when it is done. (I like roasting it because any leftovers of the meat will make perfect true deli style corned beef sandwiches and the left over potatoes and cabbage will make a perfect cabbage soup.)


(I had to cut with the grain so that it would hold together. It was that tender that cutting across the grain had it crumbling into small pieces.)
It took about 3 hours and 15 minutes for this 4.27 lb piece of corned beef
 to cook in the roaster oven.

You will see a lot of recipes from me that are based around the use of my Electric Roaster Oven. It is the best kitchen appliance I have ever bought. I use it for just about everything. (Chicken, Roast Beef, Meat Loaf, Pork Butts, Pork Steaks, Ribs, Stuffed Cabbage, Stuffed Peppers, Turkeys, Ham, and on and on.). It is great in the summer when you don't want to fire up the big oven.


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