Kitchen

[adoreqvc]

I made this today to have for a few days before St Paddy's day and it came out really moist, very tender and delicious.

I used a Point cut and it was so flavorful.

http://m.cafemom.com/groups/read_topic.php?group_id=112067&topic_id=16159008

This recipe is from Reynolds-and their photo, also. It's very easy.

Corned Beef and Cabbage:

1 Reynolds® Oven Bag, Large Size

1 tablespoon flour

1/2 cup water

1/2 teaspoon ground allspice

1/2 teaspoon salt

1/2 teaspoon pepper

1 head cabbage, cut in 6 wedges

1 large onion, cut in 6 wedges

3 large carrots, cut in half crosswise and then lengthwise

I also added some round new potatoes and left the skins on.

Directions:

PREHEAT oven to 350°F.

SHAKE flour in Reynolds Oven Bag; place in 13x9-inch baking pan. Add water to oven bag. Squeeze bag to blend in flour.

ADD beef to bag, fat side up. Sprinkle allspice, salt and pepper over meat. Place vegetables around beef.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.

BAKE 2 to 2 1/2 hours or until fork-tender. Let stand 10 minutes. Remove and toss top leaf from cabbage. Slice beef and serve with vegetables and meat juices.

TIP: If a seasoning packet is included in your corned beef package, substitute it for the allspice, salt and pepper.

[paShar]

That looks so good! I'm going to have to copy this recipe and try it.

Thanks for sharing!

[adoreqvc]

On 3/10/2015 paShar said:

That looks so good! I'm going to have to copy this recipe and try it.

Thanks for sharing!

You are very welcome paShar,

It was really delicious and easy peasy with no big mess left to clean up.

My husband is recuperating form a nasty chest cold and was able to really enjoy this today.

I hope you enjoy it as much as we did.

[cuddlesmama]

Did you boil the salt out of it first? To me this kind of meat is very salty.

[adoreqvc]

On 3/11/2015 cuddlesmama said:

Did you boil the salt out of it first? To me this kind of meat is very salty.

Yes I always boil the salt out first since I prefer less salt on everything if possible.

[RespectLife]

How very interesting! I have smoked em, boiled em, and crock potted them! Never tried an oven bag! Cooks amazing fast compared to other methods! I may have to try this method too!

I found the allspice to be an interesting spice option. Always just used the seasoning packets and some others....never allspice. I might want to try that just to see!

I know...I always cook 2 for 'Pink Meat' day...I will cook one each way and have a contest!

Which way did you go? Allspice or seasoning pkt?

[RespectLife]

The reason I called it Pink Meat Day is in honor of my dear BIL....that is what he called Corned Beef (and Ham).

He only likes meat VERY WELL DONE. To him, that meant DARK BROWN COLOR ONLY. Shoe material in my opinion.

No matter how long you cook corned beef, it is still pink.

My sis bday is March 16 so her annual bday meal was always Corned Beef for St. Patty's day. BIL wouldn't eat it. Ten years running, refused. Ate everything else ....but not the 'Pink Meat'. So we renamed it Pink Meat Day instead of St. Patty's Day.

Although he has been gone 3 years this June, the Pink Meat Day tradition has still stuck. Even without my sis (she moved to NJ) we celebrate her birthday and Pink Meat Day without her!

LOL, some men...(esp Greeks, ha ha) are so goofy about things!

[TuesdayTaylor]

Adore, I love the look of this recipe! It looks like something I could put together without too many tears. I'm going to give this a shot! Thanks!

[adoreqvc]

On 3/11/2015 RespectLife said:

How very interesting! I have smoked em, boiled em, and crock potted them! Never tried an oven bag! Cooks amazing fast compared to other methods! I may have to try this method too!

I found the allspice to be an interesting spice option. Always just used the seasoning packets and some others....never allspice. I might want to try that just to see!

I know...I always cook 2 for 'Pink Meat' day...I will cook one each way and have a contest!

Which way did you go? Allspice or seasoning pkt?

RespectLIfe,

I buy my own spices by the pound and use them.

Or you can also buy it ready made from Spice House or other places.

Corned Beef Spice was specifically designed for marinating beef brisket. Use 3-5 tablespoons for a 5-pound brisket, along with salt brine. This is a popular blend for St. Patrick's Day celebrations.

Hand-mixed from mustard seeds, Moroccan coriander, Jamaican allspice, Zanzibar cloves, Turkish bay leaves, Indian dill seed, China #1 ginger, star anise, black pepper, juniper berries, mace and cayenne red pepper.

I do not ever use those spices which come in the packet and are then placed in with the corned beef......Somehow seeing it sitting in the same bag as the corned beef and all the brine with red juices makes it very unappealing to me, even if it is securely packaged in its own packaging........it is the mental picture which turns me off, so I prepare my own from all the spices I buy by the pound.

P.S. We use an awful lot of spices in all our cooking so they never really become stale.

[adoreqvc]

On 3/11/2015 TuesdayTaylor said:

Adore, I love the look of this recipe! It looks like something I could put together without too many tears. I'm going to give this a shot! Thanks!

I know it will be easy peasy to bake, and delicious for you.

Also please if you need help page me.