This has quickly become one of my favorites. I first had this in Madison while visiting a couple of friends (Cory & John) a few months ago. That's right - I had never tasted a true Irish Corned Beef dinner until just recently. They also made a mean lasagna that I need to post too. Anyway, this is so simple to make, but delicious. Plus, with the left over corned beef and potatoes you can easily whip together some homemade corned beef hash (SO much better than the canned stuff). Cory boiled his corned beef but I decided to roast it in the oven instead. Essentially you sacrifice a little more tenderness in the meat for a crispy layer of fat. I go with the crispy fat :)
1 Package of Corned Beef in Pickling Spices
5-6 Yukon Gold Potatoes
1 Head of Cabbage
3 Tbs of Melted Butter
1 Tbs of Chopped Green Onions
Place beef in a baking dish fat side up and fill with 3 inches of water. Add package of pickling spices to the water. Cover with two layers of foil. Make sure the foil isn't touching the fat or else you'll lose the crispy layer when you take the foil off. I baked it according to package directions for 3 hours. Make sure to let the corned beef rest before cutting into it. When cutting into make sure you cut against the grain or you will wind up with VERY tough meat. During the last 60 minutes, boil potatoes and chopped cabbage in separate pots until both are tender. Toss cooked, chopped potatoes with a little butter and green onions. Serve the wilted cabbage, potatoes, and corned beef with melted butter and ground pepper. This one will be a staple in your house (if it isn't already)!
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