Randy's Oven Roasted Corned Beef Dinner

Ackman's Note:

It doesn't get much better or tastier than this!!! A great comfort meal for these cold winter days. The flavor of the meat will combine with the veggies & make them very tasty. NO SALT is needed due to the corned beef brisket. I use my 12 inch cast iron covered skillet for this, but you can use whatever you have, just as long as you tightly cover it...aluminum foil will work fine.

• Total Time: 3 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 4

• 3 -4 lbs corned beef brisket (your favorite brand)
• 1 large onion, sliced thick
• 1 medium green cabbage, sliced thick
• 1 lb baby carrot
• black pepper, coarse ground (I use LAWRY'S Seasoned Pepper)
• 2 tablespoons pickling spices
• 2/3 cup water

Directions:

1. Preheat the oven to 350°.
2. Peel, slice, clean & wash the veggies.
3. Randomly scatter the veggies on the bottom of the pan.
4. These act as a cooking rack, so DO NOT BREAK UP THE ONION or CABBAGE.
5. Add the water, then sprinkle desired amount of black pepper on the veggies.
6. Place the corned beef brisket FAT SIDE UP on top of the veggies.
7. Sprinkle the pickling spice on top of the brisket & firmly press into the fat.
8. Cover tightly & place in oven.
9. Roast for 45 minutes per pound.
10. Remove from oven & let rest for 15 minutes before slicing.
11. PLEASE NOTE: Most corned beef brisket come with a small seasoning packet. I prefer to use a good pickling spice instead, such as PENZEYS, but that's up to you.
12. http://www.penzeys.com/.