Baked Corned Beef with Sauteed Cabbage and Baked New Potatoes

Ingredients

• •apple cider vinegar
• •1 bell pepper
• •2 tbsp brown sugar
• •1 head cabbage
• •2 tbsp caraway seeds
• •1 package corned beef
• •2 cloves garlic
• •¼ sweet-hot mustard
• •4 large fairly new potatoes
• •1 onion
• •1 package so will be used

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Method

From foodista.com — read the original

1. 1Since baking doesn't remove any salt from the corned beef, it should be put in a pot of water, brought to a boil, the water discarded and these steps repeated once to reduce the high salt content.
2. 2When the meat has cooled, insert the cloves into the fat cap every inch or so after poking a hole with a pointed knife.
3. 3Spread the mustard evenly over the whole fat cap, then sprinkle with the brown sugar.
4. 4Preheat the oven to 350°F, Then spray oil in a suitable Dutch oven, place the meat inside glazed fat cap up cover and place into the oven for about 1 hour and 45 minutes or until the top starts to brown and the internal temperature is at least 140°F.
5. 5Wash the new potatoes and place on a rack in the oven with the meat after 15 minutes. They will cook in about 1 hours.
6. 6Cut the cabbage in half then slice it radially so that the outside is 1 inch wide.
7. 7Cut the onion in half then slice it radially, so that the outside is inch wide.
8. 8Cut the garlic laterally into thin slices.
9. 9Using a large deep pan or Dutch oven, pour in 2 tablespoons of oil and saute the onions on medium heat until they start to turn clear.
10. 10Add the garlic and continue for 1 minute.
11. 11Add about one third of the cabbage and continue until it starts to wilt and brown on the edges.
12. 12Add another third, stir well and continue as before.
13. 13Add the last of the cabbage, the caraway seeds and the apple cider vinegar. Stir thoroughly and continue until it is pretty much all the same and is ready to serve.