Corned beef with cabbage, red potatoes, turnips, carrots, and onion. Roasted in the oven this time, and if I’m home to do it that’s how I’ll make it from here on out. SO much better than on the stove or in the crock pot!
Roasted’s always been my favorite, too. When I was growing up it seemed like we had roasted (in the blue-with-white-specks enameled pan) corned beef about 50% of the time, with it being simmered on the stovetop otherwise. Can’t beat the crispy fat that comes from roasting! But the crock pot really does make it easy.
I have one more corned beef in the freezer and it’ll wind up on the grill sometime this year…maybe on the rotisserie.
Tomorrow night the kids are coming over for spaghetti and I just finished assembling the sauce. It’ll simmer on the stove for a little bit and then chill in the fridge until it’s needed.