Corned Beef and Cabbage

1 corned beef brisket &
pickle seasoning packet
1 large head cabbage
freshly ground sea salt
freshly ground peppercorns
2 bay leaves
1 pound baby carrots
6 new potatoes
24 oz chicken stock
1 Tbsp Kikkoman
1 Tbsp mushroom bouillon

Season corned beef with freshly ground
sea salt and peppercorns and sear in a
frying pan all sides, then place in roasting
pan on rack at 320 degrees.Roast 30 minutes.

Place Cut cabbage into roasting pan along
with chicken stock and bay leaves and
pickling seasonings, Kikkoman and mushroom
bouillon. Cook at 320 degrees for 20 minutes.

Place cubed new potatoes and baby carrots
into roasting pan and cook at 170 for 2 to 3 hours.

Remove bay leaves and season with freshly ground
sea salt and peppercorns to taste. 

I like to use bernaise sauce on top of my corned
beef. See recipe for bernaise sauce.