Chef Lou's Saint Patrick's Day Roasted Corned Beef
For Corned Beef
3 to 4 pound Corned Beef
½ cup granulated sugar
Take corned beef out of package and soak in water for at least a couple hours(to remove some of the saltiness). Take the corned beef out of water and place on a broiler pan or elevated oven rack. Pour the soak water through a strainer to capture the pickling spice that came off the corned beef when soaking. Sprinkle the pickling spice on top of the corned beef. Roast corned beef in a preheated 275 oven for 3-1/2 to 4 hours. Sprinkle sugar over corned beef and cook an additional 30 minutes. Take out of oven and slice. Dig in!
In a skillet, heat 2 tablespoons butter. Add 3 cups wedge cut green cabbage, 1 cup sliced carrots, and ½ cup diced onions. Cook for about 2 minutes over high heat, stirring frequently. Add 2 cups water or Chicken broth. Add 2-teaspoons whole caraway seed, 1-teaspoon celery salt. Cook for 10-12 minutes. Serve with Corned Beef and Horseradish Honey Mustard.
Horseradish Honey Mustard
Mix 2 teaspoons straight horseradish with 1 cup Dijon mustard and ½ cup honey. Refrigerate.
HERB ROASTED RED POTATOES
FOR 3 LBS "C" SIZE RED POTATOES SNIPPED AT EACH END
¼ cup Olive Oil
¼ cup Red Wine Vinegar
2 tablespoons Fresh Chopped Garlic
1 tablespoon Rosemary
1 tablespoon Thyme
1 tablespoon Parsley Flakes
1 tablespoon Marjoram
1 tablespoon Seasoning Salt
1 teaspoon Black Pepper
1 tablespoon Basil
Mix together all ingredients and toss with potatoes.
TO COOK POTATOES: Place on a sheet pan and roast in a preheated 400-degree oven for about 30 minutes. Serve immediately.