Randy's Oven Roasted Corned Beef Dinner
Ready In: 3 hrs 20 mins
Serves: 4-5
Ingredients
- 3 -4 lbs corned beef brisket (your favorite brand)
- 1 large onion, sliced thick
- 1 medium green cabbage, sliced thick
- 1 lb baby carrots
- black pepper, coarse ground (I use LAWRY'S Seasoned Pepper)
- 2 tablespoons pickling spices
- 1 cup water
Directions
- Preheat the oven to 350°.
- Peel, slice, clean & wash the veggies.
- Randomly scatter the veggies on the bottom of the pan.
- These act as a cooking rack, so DO NOT BREAK UP THE ONION or CABBAGE.
- Add the water, then sprinkle desired amount of black pepper on the veggies.
- Place the corned beef brisket FAT SIDE UP on top of the veggies.
- Sprinkle the pickling spice on top of the brisket & firmly press into the fat.
- Cover tightly & place in oven.
- Roast for 45 minutes per pound.
- Remove from oven & let rest for 15 minutes before slicing.
- 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.
- http://www.penzeys.com/.
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