This is how it looks after the first 25 minutes on 425, plus an additional 30 minutes on 350 degrees temperature...but we're still not done roasting yet! As you can see, I even cut a nice chunk of the the corned beef off to sample for my sweet grandson who could not wait to enjoy this feast...still not quite done.
Irish Soda Bread=Spotted Dog
Before I even go any further, I'm gonna share my recipe with you for the Roasted Corned Beef and Cabbage!
Roasted Corned Beef and Cabbage
source: by, Elisabeth
1- 3 to 3 and 1/2 lbs. Round Beef (with spices inc. in packet)
1 head of Cabbage quartered and core removed
1 or 2 sweet potatoes peeled and quartered
3 stalks of large carrots scraped
1 large sweet onion peeled, and cut in quarters
1 head of garlic with top cut off (optional)
2 cups from a (32 ozs Beef, or Vegetable Broth)
4 Tablespoons extra virgin olive oil
1 Tablespoon Worcestershire Sauce
Remove beef from plastic bag, wash and pat dry if bloody. In a 9x13 in. baking pan, or a small roasting pan, arrange the beef in the middle, empty the packet that has the seasoning spices, and rub it on top of the beef, patted down well, so it doesn't slide off. Sprinkle the extra virgin olive oil on top, and pat it down firmly. Arrange the vegetables around the pan, and also the garlic with the top cut off.
Sprinkle 1 Tblsp. of the oil on the garlic head and the rest, sprinkle around the vegetables. Add 1 cup of the broth around the vegetables, cover with Aluminum foil, and with a sharp knife slash some vents on the top of the foil.
Roast, or bake at preheated 425 degree oven for the first 25 minutes, remove the foil, and add the other 1 cup on top of the beef, and around the pan over the vegetables, but not the garlic. Lower temperature to 350 degrees...bake for another 30 minutes covered, and remove the aluminum foil....and bake for an additional 30 minutes uncovered until it gets a nice crust on the top and vegetables are roasted nicely. Let the roast rest for 15 minutes and slice across the grain. Serves 6-8 generously
Full Plate Thursday #372