New England Corned Beef Dinner

This complete meal slowly simmers in your oven. Plan to have enough leftover meat for our uniquely delicious Reuben Quesadillas. 


    Meat and Vegetables
  • 1   corned beef brisket (3 1/2 pounds)
  • 4 cups water
  • 1   bay leaf
  • 2   garlic cloves, pressed
  • 1 large onion
  • 1 small head cabbage (about 1 1/2 pounds)
  • 4 medium carrots
  • 3 medium unpeeled red potatoes (about 1 pound)
  • 1/8 teaspoon ground black pepper
  • 1 container (8 ounces) chive and onion soft cream cheese
  • 1/4 cup milk
  • 3 tablespoons prepared horseradish


  1. Preheat oven to 425°F. For meat and vegetables, rinse brisket with cold running water; trim off excess fat. Pour water into Rectangular Lid/Bowl. Place brisket and bay leaf in Lid/Bowl. Using Garlic Press, press garlic over brisket.

  2. Cut onion into thick wedges using Chef's Knife. Using Crinkle Cutter, cut cabbage into quarters and carrots into 2-inch lengths. Cut potatoes lengthwise into quarters. Arrange onion and cabbage around brisket. Top cabbage with carrots and potatoes. Sprinkle brisket and vegetables with black pepper. Cover Lid/Bowl with Rectangular Baker. Bake 1 1 /2 hours or until brisket is fork-tender. Carefully remove Baker from Lid/Bowl, lifting away from you. Remove brisket and vegetables from Lid/Bowl.

  3. For sauce, combine cream cheese, milk and horseradish in (1.5-qt.) Saucepan. Whisk with Nylon Spiral Whisk over medium heat until warm.

  4. Carve brisket diagonally across the grain into thin slices. Wrap and refrigerate 12 ounces (about half) of meat for up to 4 days for use in Reuben Quesadillas. Serve remaining meat with vegetables and sauce. 


  • 4  servings

Nutrients per serving:

Calories 610, Fat 35 g, Sodium 1250 mg, Dietary Fiber 8 g

Cook's Tips:

Corned beef brisket is made by curing beef brisket in a brine. Cooking corned beef in our stoneware Lid/Bowl and Baker combination, results in moist, fork-tender meat.

If corned beef comes packaged in liquid with seasonings, remove meat from liquid but do not rinse. Seasonings that adhere to the meat will flavor it during baking.

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