Get this recipe courtesy of Sean O'Callaghan's Pub in Plymouth, one of many eateries taking part in the first Plymouth Restaurant Week running Sept. 28 - Oct. 7.
Ingredients:
1 each raw corned beef brisket
3 gallons water
3 oz whole mustard seeds
8 bay leafs (each)
3 oz pepper corns
Put raw corned beef brisket in large hotel pan.
Add peppercorns, bay leafs, and mustard seeds
Add water, ensure brisket is completely submerged.
Wrap top of hotel pan in foil.
Cook in oven at 450 degrees for 4 hours
Save the Corned Beef jus and use for plating
Vegetables
Red skins
Carrots (cut on a bias)
Cabbage (1/6 of a head)
Boil each until they are cooked al dente
