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Oma Darling

Corned Beef and Cabbage

5 from 2 votes
Tender and juicy, Corned Beef to round out your St. Patricks Day celebration.
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Prep Time 30 minutes
Cook Time 6 hours
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 3.5-5 pound Corned Beef size can vary
  • 2 Tablespoon browning sauce (Kitchen Bouquet)
  • 6-8 cloves garlic
  • 1 med onion, sliced
  • 4 Tablespoon water
  • 4 Tablespoon cooking oil
  • 1 head of cabbage sliced into 6 wedges
  • salt and pepper to taste

Method
 

  1. Take Corned Beef out of package, remove and throw away any additional spice packets enclosed and rinse the corned beef.
  2. Brush corned beef with browning sauce on all sides.
  3. Then place the beef into a hot skillet with small amount of vegetable oil and brown for 5 minutes a side, then place onto rack in roasting pan. **If you do not have a rack, use foil ball method, as described in post**
  4. Slice onions and garlic and place on top of corned beef
  5. Add water to pan, then place a large piece of foil or two over the roasting pan, seal tightly. 
  6. Place corned beef into an oven preheated to 275 degrees until tender, which is about 5-1/2-6 hours.  **Resist the temptation to lift foil and check on meat, leave it sealed for at least 5 hours before checking***
Pan Roasted Cabbage
  1. Cut head of cabbage into 6 wedges.  Carefully place wedges into a large skillet with oil, sprinkle with salt and pepper and fry util browned.  Very carefully turn cabbage to brown both sides.
  2. Place approximately 1/2 cup of water into pan with cabbage, turn to med-low and place tight fitting lid onto skillet and let cabbage cook for 15-20 or tender.  Serve with corned beef