Shelly's Recipe

CORNED BEEF & CABBAGE

Category: Brisket/Cornbeef

12-15 lb corned beef
3 cups water
6 tbsp pickling spices
1/2 cup white wine vinegar

Place corned beef in roasting pan, pour water and vinegar into pan, sprinkle pickling spices over corned beef. Roast for 3 hours at 300. Strain juice, save on side

1 white cabbage, wedged into 1/8ths
2 lb carrots, cut into chunks
1 tsp salt and pepper
1 cup water

Skewer each wedge of cabbage with a toothpick to retain shape during cooking. Line pan with cabbage wedges, chunks of carrots, salt & pepper and water. Cook 1 hour at 250 (makes cabbage & carrots sweeter). Retain juices.

5 lbs red bliss potato, halved
5 tsp butter
3 tbsp olive oil
4 garlic cloves, chopped
4 tsp rosemary, chopped
3 tsp salt & pepper

Bake in single layer, 1 hour, at 350. Mix corned beef juices & cabbage juices. On your dish place cabbage wedge, carrots and corned beef. Place potatoes around the sides and pour small amount of mixed juices over the whole platter