What a perfectly classic combination for dinner: corned beef, cabbage, and potatoes.
The corned beef is barbecued, the cabbage is my new favorite, slightly zippy coleslaw, and the potatoes?
Why, they’re sweet, sliced and slow roasted with the corned beef so they’ve absorbed a lot of flavor and some of the barbecue sauce from the beef.
•1 corned beef, I like the flat cut
•Pickling spices (packed with the beef)
•Sweet potato, peeled and thickly sliced
•Barbecue sauce (I used mine)
•Sherry Peppers Sauce (optional)
Bring a large pot of water to a rolling boil, then add the corned beef and the seasoning packet and boil for 45 minutes.
Remove from the water and set aside to rest.
Heat your oven to 250º and arrange the sweet potato slices on the bottom of a large roasting dish.
Place the corned beef on top of the potatoes, cover the roaster, and pop into the oven for ninety minutes.
If using it, stir the sherry peppers sauce into the barbecue sauce (I normally go 1:1) until well blended.
Remove the cover from the roasting dish and brush the corned beef with the barbecue sauce blend. Return to the oven, uncovered, for another 30 to 45 minutes, until the beef is nicely glazed.
Remove from the oven, allow to rest for five minutes or so, then slice and serve.
As I said above; yum.