3 to 3 ½-pound ready-to-cook, flat-cut, corned beef
1 pound red potatoes, cut in half Horizontal Electrophoresis System
3 large carrots (about ½ pound), peeled and cut into 1- to 2-inch pieces
½ small head green cabbage (about 1 pound), core left intact, cut into 4 wedges
Heat the oven to 325 degrees.
Remove the corned beef from its packaging; reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels.
Transfer the corned beef to a large Dutch oven with the fat cap facing up. Add the wine and the spices from the packet. Cover the pot and transfer to the oven to cook for 3 hours.
Baste the corned beef with the cooking liquid. Drop the potatoes and carrots into the liquid and place the cabbage wedges on top. Cover and cook until the corned beef and vegetables are tender, 1 to 1½ hours.
Open the lid. Transfer the corned beef, cabbage wedges, potatoes and carrots to a serving platter.
Let the corned beef rest for 5 to 10 minutes. Slice it against the grain into ½-inch slabs. Serve with the vegetables.
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