1 pound corned beef
1 cup chopped green onions
1 cup chopped celery
1 cup chopped chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
2 tablespoons poultry bouillon granules
2 tablespoons Worcestershire sauce
1/2 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons olive oil
Preheat oven to 375 degrees F (190 degrees C).
Place corned beef in a large saucepan. Cover and reduce heat to medium high.
Mix green onions, celery, onion, bell pepper, poultry bouillon, Worcestershire sauce and oregano. Bring to a boil. Cook until vegetables are tender, stirring constantly.
To Make Cabbage: In a large resealable plastic bag, combine carrots, celery, onion, celery, bell pepper and poultry bouillon. Place in bag with the marinade. Seal bag and shake to coat.
Place corned beef in a large resealable plastic bag. Pack tightly. Remove bags, and pat dry. Drain fat on the bag and pour into a large resealable plastic bag. Seal bag and shake to coat.
Pour marinade over corned beef in resealable plastic bags.
Bake at 375 degrees F (190 degrees C) for 1 hour.
Remove beef from oven and stir in water to cover. Pour marinade over meat in plastic bag and marinate in refrigerator at least 2 hours before serving.
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