With Valentine’s Day over, it’s time to start thinking about the next holiday to celebrate! Mardis Gras is coming up next, but I’ve already shared my mom’s Jambalaya and King Cake recipes. I sure will miss having Jambalaya and King Cake this year, due to the diet. Just gotta keep thinking of my weight loss success and it’ll be worth it right? Now it’s time to plan for St. Patrick’s Day! Corned Beef and Cabbage is the traditional St. Patty’s Day dinner, but I’ve discovered a new way to cook it. This method might not be new to some of you, but it sure works like a charm!
I prepared my Corned Beef and Cabbage in a Reynolds® Oven Bag, complete with potatoes and optional carrots. Everything was so tasty that I don’t think I will cook it any other way again! The secret ingredient is an orange, for flavor. This combined with what Oven Bag cooking does will give you a St. Patrick’s Day dinner that will not disappoint. I especially love that you stick all ingredients into the bag and then let it cook. No adding extra ingredients partway through the cooking process, and no need to cook any side dishes. Everything gets cooked all at once with minimal dishes!
- 1 Reynolds® Oven Bag, Large
- 1 Tbs flour
- 1 (2 1/2 lb) corned beef brisket
- 2 Tbs pickling spice
- 1 medium orange, sliced in rounds
- 1 stalk celery, sliced
- 1 large head cabbage, cut in large wedges
- 6-8 red potatoes, slice large potatoes in half
- 1/4 tsp salt
- 1/4 cup water
- Preheat oven to 350°.
- Shake flour in Reynolds Oven Bag and place in a 9x13-inch baking pan.
- Add corned beef to bag, fat side up. Press pickling spice into fat side of beef. Then layer orange slices and vegetables around meat. Sprinkle salt on top of meat and veggies, and pour water over everything.
- Close bag with nylon tie and cut six 1/2-inch slits in top of bag.
- Tuck any loose edges of bag into pan and bake for 2 hours, or until fork-tender. Let stand 10 minutes before slicing and serving.