The house will smell wonderful as this spiced corned beef brisket slowly roasts in your oven….
|2 tbsp||(30 mL) Black peppercorns|
|2 tbsp||(30 mL) Whole coriander seeds|
|1 1/2 - 2 lb||(700 – 900 g) Maple Leaf® Corned Beef Brisket|
|3||Carrots, peeled and chopped|
|3 cups||(750 mL) Roughly chopped red cabbage|
|1||Red pepper, seeded and roughly chopped|
PREHEAT oven to 300°F (150°C).
PLACE peppercorns and coriander seeds in a medium skillet over medium heat. Toast spices, shaking the pan occasionally for 3-4 minutes or until fragrant and beginning to pop.
GRIND spices to a course grind using a spice grinder or mortar and pestle. Place corned beef in a roasting pan and rub liberally with spices to coat. Add ¼ cup of water to the pan and cover loosely with aluminum foil. Roast for about 2 hours or until very tender. Add vegetables around the roast for the last 40 minutes of cooking.
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