Preparation:
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 sauté, 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. Sauté‚ 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. |
