CORNED BEEF AND VEGETABLES (Allan Driggs)
2-1/2 pounds medium new potatoes,
(about 8), cut in half or
8 small to medium russets, quartered
2 cups baby-cut carrots or 4 large carrots, cut up
1 cup frozen small whole onions, thawed
1 corned beef brisket (3 to 3-1/2 pounds)
Mix potatoes, carrots and onions. Divide between 2 small dark roasting pans. Thoroughly rinse corned beef, discarding seasoning packet. Cut the beef in half and place in each pan on top of vegetables. Cover and cook in a solar box oven for 8 to 9 hours.