1 3 ½ to 4 lb corned beef brisket
1 ½ to 2 cup onion, cut into thick slices
1 cup carrots, cut into chunks
1 cup celery cut into ½ inch pieces
1 ½ cups each unsweetened apple juice and beef stock
2 to 3 TBSP BKW Original Gourmet Seasoning
Preheat oven to 300 deg. Rinse and dry the corned beef. Sprinkle generously with the BKW seasoning. In a large ovenproof Dutch oven or pot, place onions, carrots, and celery and place the corned beef on top. Pour the juice and stock down the side of the corned beef to avoid washing off the seasoning until it covers the vegetables and comes about half way up the corned beef. Bring to a boil on the stove top. Cover and place in the preheated oven and allow it to braise until it is tender. (About 3 hours) You may turn the corned beef about half way through. When done, let the meat and vegetables rest in the braising liquid at least one hour. To achieve maximum flavor, you can cover the meat and refrigerate overnight. The next day, remove vegetables from the liquid into a saucepan with a little of the liquid and reheat slowly. Place the corned beef back in the liquid and reheat on the stove top. If you want cabbage with this, cut a cabbage into wedges and pour a little of the cooking liquid over them. Place in a covered pan on the stove, bring to a boil and reduce to a simmer. Allow the cabbage to cook until it is tender crisp and sprinkle with some BKW Original Gourmet Seasoning and salt and pepper just as it is finishing. You can also cook potatoes the same way.