:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/rV6IvSAgBYDILDepSb5s/fb7bba4209b59f861c1dc026b03ba4.jpeg "The best Corned Beef recipe")
VIDEORECIPE The best Corned Beef recipe
This is a traditional dish for St. Patrick's Day. This version has cabbage and carrots, making a unique experience of tastes.
Ingredients
- 2 lb canned beef
- 1 large onion
- 2 cups Beef Stock
- 1 tablespoon Worcestershire
- 1 small cabbage
- 11⁄2 lb carrots
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Directions
Peel and slice the onion into wedges.
Lay the onion in the bottom of an ovenproof pot. Season the corned beef and place it on top.
Mix the Worcestershire with the beef stock and pour it into the pot around the corned beef.
Cover the pot with the lid and place it in the preheated oven (350° F), for about 2 hours.
Remove the roast and add the carrots and cabbage.
Set the corned beef on top of the carrots and cabbage and cover with the lid. Return to the oven for 1 hour.
Remove from the oven and cut the meat.
The corned beef is ready to eat! Serve and enjoy.
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RomiThe best Corned Beef recipe
This is a traditional dish for St. Patrick's Day. This version has cabbage and carrots, making a unique experience of tastes.
Peel and slice the onion into wedges.
Lay the onion in the bottom of an ovenproof pot. Season the corned beef and place it on top.
Mix the Worcestershire with the beef stock and pour it into the pot around the corned beef.
Cover the pot with the lid and place it in the preheated oven (350° F), for about 2 hours.
Remove the roast and add the carrots and cabbage.
Set the corned beef on top of the carrots and cabbage and cover with the lid. Return to the oven for 1 hour.
Remove from the oven and cut the meat.
The corned beef is ready to eat! Serve and enjoy.
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