Saturday, March 17, 2012

Corned Beef

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.

1 comment:

  1. Ron,
    How 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