Corned Beef and Cabbage
1 (3½ to 4 lb) corned beef
Seasoning pkg. (comes with corned beef)
1 c water
1 bouillon beef cube
6 small red potatoes, each cut in half
1 head cabbage, cut into wedges
3 carrots, cut into 1-inch-long pieces
1 large cooking bag
Place corned beef fat side up in cooking bag. Add seasoning pkg., water, bouillon cube. Secure bag with twist tie.
Place bag in a 10-inch nonstick round roasting pan.
Preheat Bravo to 175°F and place corned beef in oven. Cook for 3 hrs.
Remove corned beef from Bravo and carefully open bag, add potatoes, cabbage and carrots and retie cooking bag. Lower temperature 325°F 2 hours. Remove corned beef from Bravo.
Let corned beef sit in bag for 15 minutes, remove slice and serve.