Ingredients
- 2 pound corned beef
- 1/4 cup yellow mustard
- 3 cup garlic cloves
- 1 pound carrots
- 1 cup parsnips
- 1 cup turnip
- 1 cup onion
- 1 head green cabbage
- 4 head potatoes
Preparation
Baking Directions:
Start preparation by trimming some of the fat off of the meat, and set it aside to use later in the recipe.
Next, place the beef in a shallow cooking pan with fat side facing up.
Smear the meat with yellow mustard, and then top with the crushed garlic.
Cover with foil and bake at 350 degrees for 1 hour.
Remove the foil halfway through the cook time; to allow the beef to brown properly.
Next, peel and chop the parsnips, turnip, onion and carrot.
Shred the cabbage by slicing into quarter-inch pieces.
Place the vegetables in a large stockpot with the reserved fat and enough water to cover the vegetables.
Bring to a boil, then reduce heat and simmer for 1 hour, or until vegetables are tender.
Then add the potatoes and cook for an additional 45 minutes.
Slice the corned beef and serve with the cabbage and vegetables.
Tips:
Corned beef can be found in the meat departments of most supermarkets or requested from your local butcher.
It is sometimes labeled as beef brisket.