posted by Jane 03-18-101 2:40 PM
Corned Beef Casserole
Yield: 16 servings
1 corned beef brisket, about 4 pounds
6 medium red potatoes
8 cloves
1 large cabbage, halved
1 tablespoon freshly ground pepper
1 teaspoon each: onion powder, garlic powder
1 pound carrots, thinly sliced
3/4 pound Swiss cheese, sliced
1/2 pound sliced rye bread
Simmer corned beef in large Dutch oven according to package directions, about 3 hours. Remove to cool. Add potatoes, cloves, cabbage, pepper, onion powder and garlic powder to Dutch oven with remaining liquid; add additional water to cover. Heat to boil; reduce heat, simmer until potatoes are tender, about 30 minutes. Remove potatoes and cabbage to cool.
Add carrots to liquid in Dutch oven; simmer until carrots are tender, about 10 minutes. Remove carrots to cool. Let brisket, potatoes, cabbage, carrots and cooking liquid cool to room temperature. (At this point, pan can be covered and refrigerated overnight, if desired.)
Heat oven to 350 degrees. Thinly slice corned beef; set aside. Slice potatoes in 1/4-inch slices; set aside. Remove cabbage core, set leaves aside. To assemble, layer in following order in greased 13-by-9-inch pan: 1/2 of the cabbage, all the carrots and corned beef, 1/2 of the potatoes, 1/2 of the cheese and all the rye bread. Pour over 1 cup cooking liquid. Finish layering with remaining potatoes and cabbage; top with remaining cheese. Cover pan. Cook until liquid is absorbed, about 2 hours, removing cover during last 10 minutes to brown cheese.