I love a reason to make a themed meal. Partly because it’s fun. Partly because it means it’s not the same-old-same-old stuff we always eat. And partly because it actually makes the planning easier – I have a direction! So I love making an Irish meal for St. Patrick’s Day. Corned beef and cabbage all the way! My husband I love it so much, though, that we usually have a “St. Patrick’s Day in May” for an excuse to make the meal again!
What you need:
- 3-4 lb. corned beef brisket, with seasonings
- 1 1/2 c. water
- roaster oven (or dutch oven for your stove)
Time: 5 minutes prep, 2-3 hours in the roaster oven.
Freezeable: No. Corned beef can be successfully frozen before cooking, however.
Multiplying the recipe: I could fit more than one in my roaster oven, but the roasting time increases slightly.
Roasted Corned Beef:
Unwrap the corned beef brisket from its packaging. Set roaster oven for 325F. Pour 1/2″ of water into the roaster oven, then place corned beef on a rack in the oven (fat side up). Roast for 2-3 hours, or until fork-tender.
Serve with potatoes, carrots, and cabbage! Sláinte!