Yes. Corned Beef right outta the solar cooker. You’ll be glad you did.
- One three-pound, corned beef brisket (store bought or brine your own)
- Potatoes, carrots, and onions to fill the pot.
- Three cups of stock
Preheat your solar oven until the temperature reaches 350 degrees. Place the roast in the pot, add the stock, cover, and place in the solar oven. Roast for three hours, adjusting oven focus to maintain temperature.
Add in vegetables, return the lid, close the oven and roast for an additional three hours, refocusing oven as needed.
Serve with crusty bread and fresh butter.
When Saint Patrick’s Day is around the corner, you can’t go wrong with Corned Beef. It’s no accident that March 17th is also celebrated as the National Corned Beef and Cabbage Day. Corned Beef is to the Irish what the Apple Pie is to Americans. Throughout the year, Corned Beef accounts for less than one percent sales in the US; however, the sales increase on the occasion of St. Patrick’s Day.
Most people in the U.S. think of corned beef as being part of the traditional Reuben sandwich. That’s tasty, but in our family, we’ve learned to appreciate the excellent flavor and tenderness of a braised corned beef right off the plate.
And if you have leftovers (we never do), corned beef goes amazingly with mild flavors. It’s not surprise that corned beef has been common in hash. The eggs and potatoes are the perfect balance to the corned beef’s unique flavor.