Top 100 Five-Ingredient Dinners

Vichyssoise made with Campbell’s potato soup

I like the technique, roasting the corned beef instead of parboiling. I roasted to an internal temperature of 205 Farenheit (brisket). The texture of both the meat and the veggies was PERFECT, far better than when parboiled. Only problem was.. though I did rinse 3 times and then soak for about 10 minutes in cold water before roasting, everything was still far too salty. Next time I'll try soaking longer before cooking. Note to self: roasted with NO water.