| with Mary Jo & Chris Sarro |
SARRO'S CORNED BEEF & CABBAGE
1 ½ - 2 lb corned beef (as lean as possible)
2 small sweet potatoes, washed and cubed 2 medium red potatoes, washed and cubed
1 medium yellow onion, chopped
1 small head of cabbage, cut into small wedges
2 cups water
Olive oil cooking spray
1 diced garlic clove
2 tablespoons spicy mustard
1 tablespoon brown sugar
Preheat oven to 350 degrees. Prepare corned beef by removing from
packaging and draining liquid. Rinse under water and paper towel dry.
Cut off extra fat, leaving a small amount on beef. Place beef on
aluminum foil, fat side up. Coat with spicy mustard, garlic and a
sprinkle of brown sugar. Wrap foil around corned beef, leaving small
opening. Place on larger baking pan to catch the drippings. Baking time
will depend on size of beef, can be up to 2 hours, depending on size.
Follow packaging directions for cooking time.
While corned beef is cooking, coat a large stove top cooking ware pot
with olive oil cooking spray. On low temperature sautee onions until
light brown. Add potatoes and continue to simmer on low temperature for 5
minutes. Add cabbage, water and one tablespoon spicy mustard. With the
lid on, slow simmer for up to 30 minutes or until cabbage and potatoes
are tender.
When corned beef is cooked remove from oven and let sit for 10 minutes.
Cut ¼ inch slices against the grain and serve with cabbage and
potatoes. Enjoy!
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