This was a melt in the mouth recipe this evening!

1 3lb. corned beef brisket, drained and rinsed of brine, seasoning pack removed
1 Tb whole black peppercorns
1 lb. small golden potatoes with skins, rinsed
8 oz carrots
1 head cabbage
6 slices bacon, cooked and crumbled (applewood thick-sliced bacon was used)
1 32 oz carton chicken broth or stock
5 bay leaves
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp sea salt

Preheat oven to 350.

Place beef in a large, deep baking dish. Sprinkle seasoning packet and peppercorns over beef and press in firmly. Pour chicken broth around meat and seasonings.

Arrange potatoes and carrots around meat, submerging in broth as much as it fits. Add bay leaves.

Fry bacon in a skillet. Drain on a plate lined with paper towels. Set aside. Crumble when cooled.

Rinse, quarter and slice cabbage. Add to baking dish. Top with bacon, thyme, onion powder, salt and rosemary. Cover and bake 3-4 hours, removing halfway through and stirring well. Once done, let rest 10 minutes. Cut up brisket into chunks. Rest 10 more minutes.

Serve with a side salad or bread of choice. Garnish with horseradish sauce, balsamic glaze and seasonings if desired.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet