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Hmmmm. Finally tried it. And totally loved... THE CABBAGE! Beef was ok, but after doing a fairly traditional roast, and Bryce agreeing that the cabbage was the best part, I actually scooped everything out of the broth, topped off the flavors, and baked another half head of cabbage.
Corned beef vacu-bagged from grocery
about 1 cup double-strength Better Than Bouillon Beef
2-3 T Worcestershire sauce
1 small-medium head cabbage, cut into large hunks
1 medium onion, cut in 3/4" slices, then radially into 1/6ths
2-3 small russet potatoes, cut into 1/2" slices, then 1" squares
Turn on oven to 310 F.
Open bag, rinse off beef. I threw away the seasoning packet. Do what you will. Put in roasting pan with bouillon and Worcestershire. (I used a 3" deep aluminum foil one that I had kicking around... you want it 3-4" deep and wide enough to fit the beef.) Seal it up with heavy foil and bake for about 3 hours. Open up and add cabbage, onions & potatoes (next time I'll probably shoot for one small head of cabbage, one good-sized onion, and potatoes only if I'm particularly in the mood. Reseal with foil and return to oven for about 30 minutes. Open. Eat.
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