INGREDIENTS

INSTRUCTIONS

1) Place the corned beef in a large roasting pan. Add 1/2 inch of
water and liberally sprinkle the pickling spice in the water around
the meat. Roast, covered at a temperature of 325 degrees for
approximately 3 hours or until tender.
Hint: To determine the doneness of corned beef, insert a fork, handle
end first into the thickest part of the meat. If the fork slides
easily, then it is done.
2) Boil the potatoes in water for 15 minutes or until fork tender.
Remove from the heat and set aside.
3) In a very large skillet, melt the margarine over medium-high heat.
Add the onions and saut., turning occasionally for about 25 minutes.
The onions should be a very dark brown, not black and they should
smell a little sweet. When the onions are all browned well, add the
cooked potatoes, the apple wedges, and the cabbage. Saut. over
medium-high heat until the cabbage has softened, bring careful not to
break up the potatoes. Remove from the heat.
4) Remove the meat from the over when tender, drain all the juices and
arrange the cabbage mixture in the bottom of the roaster around the
meat and increase the oven temperature to 375 degrees. Place the meat
and the cabbage into the oven, uncovered for 25 to 30 minutes. Remove
and allow to rest for 10 minutes. Serve the meat sliced thinly with
the cabbage.
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