Recipe - Oven-Baked Crab Cakes - The Sea Grill

5 pound Corned beef brisket
8 md Whole new potatoes, washed
well
16 small Carrots, peeled
1 lg Cabbage, cut in small wedges
Horseradish
Fresh parsley sprigs, for
garnish

1. Place corned beef in a large, flat baking pan or covered roaster. Add
water to a depth of One half inch.

2. Cover with a lid or foil, and place in a preheated 300degree oven for 3
One half to 4 hours. Check periodically to be sure enough liquid remains in the
pan.

3. When corned beef is done, pour the liquid into a deep kettle. Add about
3 cups water. Bring to a boil. Hold the corned beef in a warm oven, loosely
covered with foil, while preparing the vegetables.

4. Add potatoes and simmer until about half done. Add carrots and cook
until just tender.

5. About 10 minutes before serving, add cabbage wedges and cook until
tendercrisp.

6. Slice corned beef across the grain and serve on a platter surrounded by
cabbage wedges. Serve with horseradish. Serve the potatoes and carrots in a
separate bowl garnished with parsley sprigs.

From "Classic Irish Recipes" by Georgina Campbell. MC formatted 3/18/97 by
MsRooby@sprintmail.com

Recipe by: Seattle Times 3/12/97 Posted to MCRecipe Digest V1 #522 by
"Rooby" MsRooby@sprintmail.com on Mar 18, 1997