Corned Beef and Cabbage
1
Corned beef brisket, 6 lbs. (2.7 kgs.)
12
Potatoes, medium size, halved
3/4 tsp. (4 ml)
Black pepper
3/4 tsp. (4 ml)
Rosemary
2
Bay leaves
3
Cloves, whole
9
Carrots, large, peeled and cut in chunks
6
Onions, small, peeled
3
Cabbages, small, cut into quarters
Hot water
Combine pepper and rosemary and rub onto outside of brisket. Place brisket
in Cooking Pan. Add enough water so the brisket is half covered. Add bay
leaves and cloves. Cover and cook at 400°F (205°C) until boiling. Reduce
temperature to 250°F (125°C). Add carrots, onions and cabbage. Cover and
cook for 3 to 4 hours or until meat is tender.
Corn on the Cob
12
Ears of corn, shucked
Water
Add approximately 1/2" (12 mm) water into the Cooking Pan. Cover and heat
at 400°F (205°C) until boiling. Set corn on rack. Hold rack by the handles
and carefully add to the roaster. Steam for 25 to 30 minutes or until tender.
12
