Ready in 45 minutes
I love Corned beef. But I dont like BOILED corned beef, instead I like to Roast it slowly in an oven - it lieterally carmelizes the flavor.
"I love this recipe. Use it every time now. I'll never boil or use my slow cooker again. "
Preheat oven to 280 degrees.
Remove Corned beef from pacage, discard the little packet of spices, and rinse well. Dry Corned beef well.
Pull a large sheet of aluminum foil from roll and put it in the bottom of a small roasting pan (big enough for the size corned beef using) and let it hang out over each side evenly. Place a second sheet criss cross over the other sheet. Place roast on top of the foils. Spread a layer of mustard over the whole corned beef on every side until it's covered. Wrap the roast of very tightly one way, then the other. The roast should be VERY tightly wrapped.
Place in low temp oven right before bedtime and roast until you awake in the morning...(about 6-8 hours) Remove from oven, Do open - just let it sit and come to room temp all day or until ready to serve.
When ready..open foil, and with knife, scrape fat off the top and discard. Put meat onto platter or plate and slice thinnly for serving.
Make your potatoes and cabbage - you can use a little of the meat juice/fat for flavoring.