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CORNED BEEF AND VEGETABLES
2 (3 to 4 pounds each) corned beef briskets
4 Onions, chopped
4 Cloves garlic, minced
16 Potatoes, peeled and quartered
3 Pounds, carrots cut in half lengthwise
2 Head cabbage, cut in wedges
1. Place the Roasting Liner into the Roaster Oven Body, cover
with the Lid and preheat for 20 minutes at 450°.
2. Trim excess fat from briskets and place into Roasting Liner.
Add onions and garlic and enough water to cover meat.
Cover with the Lid.
3. Cook at 450° for 3 to 4 hours, or until corned beef is tender.
4. Add the potatoes and carrots. Cover with the Lid and
continue to cook at 450° for 30 minutes. Add the cabbage and
continue to cook for 1 hour or until the vegetables are done.
Makes to 12 to 16 servings
21.
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