Recipe

In a baking pan, take the corned beef and sprinkle the spice packet it comes with in the package. If no spice packet, sprinkle a pinch of fennel seeds, mustard seeds and whole cracked pepper on the fatty side of the corned beef.

With a pairing knife, poke 4-5 small slits in the beef, deep enough, but not all the way through. Take the sliced garlic and push them in the slits. This will allow for the garlic flavor to penetrate the beef while roasting in the oven.

Pour 1 cup of the chicken stock (reserve the other cup for the cabbage) into the baking pan along with the 2 bay leaves, chopped celery, carrots and half of the chopped red onion. Take 2 tsp of Kosher salt and sprinkly it over the top of the corned beef.

Place in the oven, uncovered, at 325 degrees for 2 hours.

Cabbage

Heat a large pan to meduim/high heat with 1 TBL of olive oil and 2 TBL of unsalted butter. Saute the remaining red onions for aout 2-3 minutes and add the Savoy Cabbage.

Toss the cabbage around with the onions and add the chicken stock with salt & pepper and cook until tender. Remember to keep a little of the bite of the cabbage and not to overcook it.

After the corned beef is through cooking and it’s fork tender, take the drippings left in the pan along with root vegetable and toss it in with the cabbage.

• 1 lb of boiled roasting pototaes (red bliss or fingerlings)
• 2 TBL olive oil
• 2 gloves of chopped garlic
• 2 tsp red pepper flakes
• 2 tsp dried oregano
• 2 tsp chopped parsely
• 1/2 TBL salt

Heat a large skillet with olive oil. Once the oil is hot, saute the chopped garlic until just about it turns golden brown.

At this point, add the boiled small potatoes and heat through. Immediately add all the herbs and pepper flakes and toss. Cook for about 5 minutes, until the garlic has become golden brown and the potatoes are hot. Serve.