Oven-baked Corned Beef Dinner | PCC Natural Markets

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Oven-baked Corned Beef Dinner

Serves: 10

Your rating: None (3 votes)
Your rating: None (3 votes)

A traditional dinner for Saint Patrick's day, but this warming and cozy roast can be served anytime.


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Preheat oven to 300° F. Place corned beef in a large, flat baking pan or covered roaster. Add water to a depth of 1/4-inch. Cover with a lid or foil and place in the oven for 3 1/2 to 4 hours. The beef should be very tender when tested with a large fork.

When corned beef is done, transfer to an oven-proof plate, cover with aluminum foil and hold in a warm oven. Pour cooking liquid into a deep kettle and add 3 cups water; bring to a boil. Add potatoes and simmer for 10 minutes. Add carrots and simmer until just tender, about 10 minutes. Add cabbage wedges and cook until tender-crisp, about 5 minutes.

Slice corned beef across the grain and serve on a platter surrounded by cabbage. Transfer potatoes and carrots to a separate bowl and serve with horseradish.

Source: Recipe from seattletimes.com

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