-
1
Since baking doesn't remove any salt from the corned beef, it should be put in a pot of water, brought to a boil, the water discarded and these steps repeated once to reduce the high salt content. When the meat has cooled, insert the cloves into the fat cap every inch or so after poking a hole with a pointed knife.
-
2
Spread the mustard evenly over the whole fat cap, then sprinkle with the brown sugar.
-
3
Preheat the oven to 350*F, Then spray oil in a suitable Dutch oven, place the meat inside glazed fat cap up cover and place into the oven for about 1 hour and 45 minutes or until the top starts to brown and the internal temperature is at least 140*F.
-
4
Cool meat on a tented cutting board for at least 5 minutes, then slice and serve.
-
5
Wash the new potatoes and place on a rack in the oven with the meat after 15 minutes. They will cook in about 1 1/2 hours. When cool enough, cut in half and top with butter and parsley or chives.
-
6
Cut the cabbage in half then slice it radially so that the outside is 1 inch wide. Cut the onion in half then slice it radially, so that the outside is 1/2 inch wide.
-
7
Cut the garlic laterally into thin slices.
-
8
Using a large deep pan or Dutch oven, pour in 2 T of oil and saute the onions on medium heat until they start to turn clear. Add the garlic and continue for 1 minute.
-
9
Add about one third of the cabbage and continue until it starts to wilt and brown on the edges. Add another third, stir well and continue as before. Add the last of the cabbage, the caraway seeds and apple cider vinegar, stir thoroughly and continue until it is pretty much all the same and is ready to serve.
