Caramelized Corned Beef
If you are tired of flavorless boiled corned beef, try cooking it in the oven. The key to this recipe is melting the fat and caramelizing the meat in the oven. As long as you are dragging out the slow cooker, you may want to cook an extra corned beef and potatoes to use for a second meal or corned beef hash.
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If the fat layer is not caramelized on the meat after the allotted time in the oven, place the oven on broil for 2 minutes before taking the meat and potatoes out.
Add a second corned beef if you want plenty of leftovers for hash. Add potatoes if you want plenty of leftovers for hash.
Beef bouillon cubes can be used instead of beef stock.
Green beans can be substituted for the red cabbage.