1 large lean corned beef
4 large Yukon gold potatoes, peeled and quartered
8 large carrots, peeled and julienned
8 medium onions, peeled and sliced into small wedges
1 large cabbage, cut into small wedges

Put corned beef in a roasting pan and add 1/2 inch water to bottom of the pan.

Bake at 325 degrees for 2 1/2 – 3 hours. When finished cooking, turn off oven, pour liquid from roasting pan into a large pot. Put corned beef back in warm oven. Add water to liquid to your taste. Add vegetables and cook. Add cabbage the last 15 minutes.

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