Category
Main Dishes
Servings
4-6
Prep Time
8 minutes
Cook Time
2 hour and 15 minutes
Ingredients
-
1 (3lb) corned beef brisket
-
6 small red potatoes, cut in half
-
1 head cabbage, cut in wedges
-
1c water
-
1 bouillon cube
-
1 oven roasting bag
Directions
Rinse the meat and place the corned beef with the fatty side up in the cooking bag.
Add the seasoning packet (from brisket if included ), water, bouillon cube and potatoes.
Secure the bag with a twist tie.
Lay the bag on the 1-inch rack.
Cook at 325ºF for 2 hour.
After, carefully turn the bag over and cook at 350ºF for an additional 15 minutes or until the meat is tender.
Recipe Note
Tip:
- Making slits in the cooking bag will result in juices escaping.
- Gather the open end of the bag and leave a thumb-size hole and tie it with a string.
- Serve with potatoes, cabbage and rye bread for that St. Patrick’s Day touch!
- Add ⅛t cloves and 10 peppercorns if it is not included in the seasoning pack.
