In honer of St. Patties Day, and the World Championship Cook-off, being held today in Salt Lake City, I cooked A Corned Beef, Cabbage and Potato dish worthy of today's cook-off. I looked at many recipes to bake or roast, rather then the normal boiling. I came up with this. Tender, Tasty, and very little shrink.
1 can (10 3/4 oz. ) condensed cream of celery soup, undiluted
1/4 cup water
3 tablespoons spicy brown mustard
2 teaspoons caraway seeds
1/2 teaspoon black pepper, fresh ground
18" wide heavy duty foil
2 1/2 pound corned beef, flat cut
5 medium red potatoes, large cubed
1 medium head cabbage, cut in 8wedges
In a small bowl, stir together celery soup, water, mustard, caraway seeds, and pepper; set aside. Tear off two 24" long sheets of foil; place crisscross one over the other. Make a pool of half the soup mixture in the center of foil. Place the corned beef in pool, pour remaining soup mixture over corned beef. Place about 4 outer leaves of cabbage over corned beef, Fold foil over corned beef , folding edges to form a closed package. Place the package in a 14" Dutch oven. Bake at 350°f. For 2 1/2 hours, with 12 charcoals on the bottom, and 16 on top. After 1 hour, replace with new set of charcoals, and bake 30 minutes more. Place potatoes and cabbage around corned beef package, pour in 1 cup of water. Bring water to a boil, by placing 4 to 6 more charcoals on the bottom, cook 30 to 45 minutes more or until cabbage and potatoes are dune.
Ron,
ReplyDeleteHow tender did the corned beef brisket turn out? That seems like a very short cooking time for a brisket. Sounds like a great DOG recipe for sure