You'll Never Believe Who Ate This Corned Beef and Cabbage!

[MichaelLC]

It was me, and my family.

So tried a hybrid method for a store corned beef the other day. I liked it a lot, family still prefers the fall-apart boiled meat. When I removed meat the first time, it around 160F. After returning to 350F oven, it didn't get back up to 165F until right at the end, so about 6hrs of cook time. Meat was firm but not tough.

• 4# Corned Beef, Flat Cut
• Spice Packet
• 1 Medium Head Cabbage, remove core, roughly chop
• 1 Pkg Celery Hearts, chopped to roughly 2' pieces
• 1 Bag Baby Carrots, chopped roughly in thirds rounds
• 1 Bag Baby Yukon Gold Potatoes, uncooked
• 1 1/2 White or Yellow Onion, halved and roughly chopped to 2' pieces
• 2 tsp Whole Pepper
• 2 tsp Cumin
• Yellow Mustard to Coat

1. Set oven to Bake at 275F.
2. Open Corned Beef and fill package with water and store in sink while oven comes to temp
3. Once at temp, remove beef and spices packet, rinse
4. Place beef on roasting pan, fat-side up
5. Cover with mustard and spice packet
6. Add water to approx 1/4' in pan
7. Insert probe into meat and cover pan with foil
8. Place in oven
9. Cook for approx 4 hours
10. Remove from oven
11. Add potatoes, carrots, onions, celery, and potatoes to pan
12. Wrap Corned Beef, recover with foil, and return to oven
13. Set oven to 350, Cook for 60 minutes
14. While meat is cooking, bring pot of water to boil, add cabbage, pepper, and cumin
15. Cook for 30 minutes
16. When cabbage has softened, remove from heat and remove pan from oven
17. Remove meat from pan and set aside
18. Add cabbage and water to roasting pan, stir then cover; do not return to oven
19. Slice corned beef and return to roasting pan
20. Serve hot, ideally with some broth from pan.