Saint Patrick's Day Roasted Corned Beef

Corned Beef

Ingredients

3 to 4 pound Corned Beef
Bake Pan

½ cup granulated sugar

Method

Take corned beef out of package and soak in water for at least an hour(to remove some of the saltiness). Take the corned beef out of water and place on a broiler pan or elevated oven rack. Pour the soak water through a strainer to capture the pickling spice that came off the corned beef when soaking. Sprinkle the pickling spice on top of the corned beef. Roast corned beef in a preheated 275 oven for 3-1/2 to 4 hours. Sprinkle sugar over corned beef and cook an additional 30 minutes. Take out of oven and slice. Dig in!

Seasoned Cabbage

In a skillet, heat 2 tablespoons butter. Add 3 cups wedge cut green cabbage, 1 cup sliced carrots, and ½ cup diced onions. Cook for about 2 minutes over high heat, stirring frequently. Add 2 cups water or Chicken broth. Add 2-teaspoons whole caraway seed, 1-teaspoon celery salt. Cook for 10-12 minutes. Serve with Corned Beef and Horseradish Honey Mustard.

Horseradish Honey Mustard

Mix 2 teaspoons straight horseradish with 1 cup Dijon mustard and ½ cup honey. Refrigerate.

Herb Roasted Red Potatoes

For 3lb "C" Size Red Potatoes Snipped at each end

¼ cup Olive Oil
¼ cup Red Wine Vinegar
2 tablespoons Fresh Chopped Garlic
1 tablespoon Rosemary
1 tablespoon Thyme
1 tablespoon Parsley Flakes
1 tablespoon Marjoram
1 tablespoon Seasoning Salt
1 teaspoon Black Pepper
1 tablespoon Basil

Method

Mix together all ingredients and toss with potatoes.

To Cook Potatoes: Place on a sheet pan and roast in a preheated 400-degree oven for about 30 minutes. Serve immediately.

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