Oven Corned Beef and Cabbage

INGREDIENTS:

• 2.5 lbs. corned beef brisket (with spice packet)
• 1 head of cabbage
• 3 large carrots
• 1 lb. small red potatoes
• 1/2 medium yellow or white onion
• 1/4 Cup Dijon Mustard
• Garlic Powder
• Onion Powder
• Salt
• Pepper
• Red Pepper Flakes (optional)

INSTRUCTIONS:

1. Soak the brisket in cold water for 30 – 45 minutes to remove extra salt. Rinse the brisket to remove the brine and pat dry.
2. Sear the outside of brisket in bacon fat or beef tallow.
3. Coat all sides of the brisket in Dijon mustard.
4. Season all sides with garlic powder.
5. Turn brisket fat-side up.
6. Sprinkle the spice packet over the top of the meat.
7. Place meat in a foil baking sheet.
8. Add 1/4-inch of beef both to the bottom of pan
9. Cover tightly with foil
10. Cook at 350 degrees fahrenheit for 1 hour per lb. (minus 1 hour).
11. Peel 3 carrots
12. Slice a 1/2 medium onion into 1/4-inch slices.
13. Cut carrots and potatoes into 1-inch thick chunks. For smaller red potatoes, leave whole.
    • Potatoes and Carrots need to be approximately the same thickeness to cook evenly.
14. Coat the vegetables with olive oil.
15. Toss with Salt and pepper.
16. 1 hour before the brisket is done, add the potatoes and carrots around the brisket and toss the onion slices over everything.
17. Re-cover, and place back in the oven for the final hour.
18. While the meat and vegetables finish cooking:
    • Cut the cabbage into large wedges (keeping the core intact).
    • Salt the cabbage and let it rest for 15 – 30 minutes in the refrigerator to pull water out.
19. At the end of the hour the brisket should be probe tender or fork tender.
20. Remove the meat from the pan and tent to rest.
21. Drain the water from the cabbage.
22. Season the cabbage with:
    • 1/2 tsp onion powder,
    • 1/2 tsp garlic powder,
    • 1/4 tsp black pepper,
    • 1/2 tsp crushed red pepper (optional)
23. Sautee the cabbage in 1/4 cup butter for 3 minutes per side.
24. Move partially cooked cabbage to pan with other vegetables.
25. Cover tightly and place back in the oven for 15 – 30 minutes until the cabbage is steamed and soft.
26. Pull the foil and broil for 5 minutes until the vegetables begin to brown.
27. Slice the brisket into 3/16-inch slices.
28. Serve.