Rub down the meat with liquid smoke, place fat side up in a roasting pan with one cup water, sprinkle pickling packet on meat. Cover tightly with foil, cook at 325 for approximately 4 hours.
Chop all the vegetables and place them in a dutch oven. Set aside beef for 30 minutes. Use all the water, juice, and pan scrapings from the corned beef to cook the vegetables until the cabbage is wilted.
Scrape the fat off of the meat and slice diagonally against the grain. Pour vegetables and broth over meat and serve.
Originally Submitted
7/28/2010
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