Recipe(tried): Potted Corned Beef

You can make a delicious pot roast using corned beef. I won't give you measurements, because you can cook this according to your own tastes, according to what you like and what is available.
corned beef
garlic
onions
potatoes
carrots
2 Tbl tomato paste(optional)

Remove corned beef from package and rinse under cold water. Place in dutch oven and cook at a light simmer for about 30 minutes. Remove meat from pot and drain the water; this is to remove some of the salt. Now, either in this pot, or a roasting pan with a lid(or, you can use a roaster and cover tightly with a double layer of foil)place your onions on the bottom. I like a lot of onions, so I use about 3 lbs of onions, both sliced and in large chunks, for a 4lb corned beef. Sprinkle large chunks of garlic(to taste) over the onions. Place the corned beef over this. Now strew medium chunks of peeled carrots and large chunksof potatoes (it's going to cook a long time, and if the potatoes are cut too small,they'll fall apart).Add about 1 1/2 cups of broth, water or red wine.

Cover very tightly and place in a preheated 350F oven; cook about 2 1/2 hours.

Optional: to make gravy, place the liquid and a lot of the(by now very well cooked onions and garlic) in a blender and whirr well; the onions will "melt" into the liquid and make a delicious gravy.

Corned beef can also be cooked with these vegetables on top of the stove.

Caution: I think using too many carrots makes this too sweet.

Taste and adjust seasonings.

Reheats well sliced first and wrapped in foil.


Cover very tightly and place in 375 oven and cook for about 2 1/2 hours.