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Trying something different all in the one pot. Potato bake, corned beef, Carrots and Cabbage that will be put in later.
Ingredients:
8 potatoes 2 – 3 cm thick
French onion soup mix
Garlic powder
Pepper
125ml cream
125ml milk
200gr cream cheese
100gr parmesan
Lay on bottom Sprinkle on dry stuff, add cream cheese in blobs, pour on milk & cream mixed together, sprinkle cheese.
Method:
I used 2 pieces of baking paper in a Cross shape. Cut a 2kg piece corned beef in half (mainly because it wouldn’t fit ) poured on maple syrup and folded baking paper over like an envelope. Placed Carrots on top sprinkled with French onion soup. I will cut Cabbage in wedges and put on top if it will fit, seasoned with salt pepper garlic powder. Will put in for the last hour. I am cooking on low for 6 – 7 hrs. Fingers crossed, I’ll update when it’s done.
Update
Left it for 7 hrs. Took out the beef to rest. There was a lot of liquid from potatoes, I would probably use less. Never fear, I took most of it out and reduced it with a little extra French onion soup mix to make a sauce, it was yum. I adjusted the seasoning on the potatoes and gave it a mix. I put the Cabbage on baking paper(photo added) with butter salt pepper garlic powder. Sat the Carrots on top and cooked on high for another hour. This is the first time I have cooked corned beef dry as such. It was tender but lacked flavour and was not as moist as the traditional method. The potato was very tasty, not the mega cheesy version, but everyone loved it. The Cabbage & carrots were great, not mushy. I would do this again, but with another cut of meat. The leftovers will certainly be great for sandwiches with homemade mango chutney.
