Corned beef and cabbage

In the spirit of St. Patrick's Day, I made a traditional Irish dish (actually, a traditional St. Patty's Day dish). Every year I make something authentically Irish on St. Patty's Day. Last year, it was bangers n' mash. This year, I went with a corned beef brisket with roasted vegetables, including cabbage, of course.

I bought the brisket from the grocery store. You can always find corned beef around St. Patrick's Day. I prepared my own seasonings with the mortar and pestal which included corriander, peppercorns and sea salt as well as fresh garlic. I started the roast in my Dutch oven inside the oven (at 300 degrees) with approximately one cup of water and 1/4 cup orange juice. After two hours, I added the vegetables.

The vegetables included carrots (not baby carrots), baby red potatoes and green cabbage.

With the risk of sounding redundant, I absolutely love my Dutch oven. It's fool proof and makes "can't miss" meals. Everything is done to the perfect tenderness and it keeps all the flavors in whatever is being prepared. This corned beef was so tender. It was chock full of flavor and, like most corned beef, was somewhat salty. It was perfect. This was the first time I put the Dutch oven in the convential oven. I must say, I was pleasently surprised.

Ingredients:
3.84 lbs corned beef brisket
3 cups chopped cabbage
10 carrots (chopped in half)
20 baby red potatoes
a variety of seasoning

Weather: gorgeous, 61 degrees
Music: Ke$ha - Blah, blah, blah