Corned Beef Brisket with vegetables
Although St. Patrick’s Day is usually associated with Corned Beef, the sun didn’t co-operate enough to cook last week-end, so my Corned Beef dinner had to wait until this weekend. Still tasted just as good. Since we don’t care for the cooked cabbage, I just cook the carrots, potatoes, and onions. The recipe – if you can call it that- is really easy. I placed the corned beef and spices and about 1 cup of water into a large stock pot and placed it in the solar oven about 9 a.m. Around noon, I added in the vegetables and continued cooking until 3:30 p.m. Then I placed the pot into the wonder oven until dinner time. When I went to take the pot out of the wonder oven at 6 pm, I needed potholders because the pot was still so hot. The beef was tender and the vegetables were perfect.
Corned Beef brisket in stockpot for solar oven
Corned Beef Brisket with vegetables for the solar oven
Corned Beef Brisket with vegetable cooked in the solar oven