Kitchen

[adoreqvc]

Today I am again making the corned beef and cabbage recipe using the Reynolds oven bag and I already posted that recipe on this forum over the St. Patrick's holiday. You can find it if you do a search on the forums using the words corned beef.....it will display as corned beef and mention using the Reynolds oven bag.

I already simmered my 4 lb corned beef on the stove top, and changed the simmering water twice, to remove the excess salt. This time I let it simmer for 30 minutes each time.

It is baking in the convection oven now and and since it is a 4 lb larger piece of corned beef point cut I will bake it low and slow at 300 degrees.

I also increased the water and Guinness stout to accommodate the larger size CB I am cooking today.

It is such an easy recipe, and so satisfying it can be made often, and we enjoy corned beef year round.