How to make corned beef brisket and Cabbage in your Rival roaster oven

corned beef brisket

🥗Healthier: lean turkey

💰Cheaper: pork shoulder

Turkey is lower in fat, while pork shoulder is often less expensive.

cabbage

🥗Healthier: kale

💰Cheaper: green leaf lettuce

Kale is more nutrient-dense, while lettuce is often less costly.

Start by introducing the recipe and the Rival roaster oven.

Mention that the corned beef brisket is frozen but can be cooked thawed.

State the brisket weight (4 lb) and cooking time (1 hour per pound, totaling 4 hours).

Explain that if boiling on the stove, it takes 3 to 4 hours as well.

Demonstrate placing the brisket flat side down in a pan if cooking on the stove, and flat side up in the oven or Rival.

Unveil the brisket and put on gloves to handle the meat.

Wash the brisket and change gloves due to wetness.

Prepare a spice rub with garlic salt, black pepper, basil, and oregano leaves, applying it to both sides of the brisket.

Slice the potatoes (2) with skins on and place them in the bottom of the roaster.

Slice the cabbage in half, wash it, and remove two outer leaves before cutting it into wedges.

Add the cabbage wedges to the roaster with the brisket and potatoes.

Fill the roaster with water up to the appropriate level to cover the meat and vegetables.

Set the Rival roaster to 300°F and cook for 4 hours with the lid on.

After 4 hours, let the brisket rest for 15 minutes before removing it from the roaster.

Use gadgets provided with the Rival to lift the roast out of the roaster.

Serve by plating potatoes, cabbage, and slices of corned beef brisket.

Add butter to the potatoes before serving.

Taste test the meal, commenting on the tenderness of the meat and potatoes.

Cooking Techniques

Equipment Needed

Spice Level: