Oven Braised Corned Beef and Cabbage
Description
Don't boil the flavor out of your corned beef. Instead, bake it in the oven with the typical cabbage, potatoes, carrots and onions and seasoned with the seasoning packet, brown sugar and Dijon mustard.
Ingredients
4 c. less-sodium or no salt beef stock/broth
3-4 lb. corned beef brisket, with seasoning packet
2 T. Dijon-style mustard
2 T. packed brown sugar
2 large onions, peeled and cut into quarters
3 medium carrots, peeled and cut crosswise into thirds
6 small red potatoes, cut into quarters
1 head green cabbage, cut into wedges
Directions
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Preheat oven to 350 degrees.
Stir stock/broth and contents of seasoning packet into a roasting pan. Place beef, fat side-up, into the pan. Spread mustard on the beef; evenly sprinkle on the brown sugar. Cover. Bake for 2 hours.
Arrange onions, carrots, potatoes and cabbage in the roasting pan around the beef.
Bake, uncovered, for 1 hour or until beef and vegetables are fork-tender.
Remove from oven; let stand for 10 minutes. Place the beef into a serving dish with the vegetables arranged around it. Strain the stock/broth mixture and serve it with the corned beef and vegetables.
8 servings.