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I had a delicious sweet pineapple that no one was eating besides me. Not wanting it to go to waste, I thought to add it to a meat I was about to throw in the oven. I was so happy with the results of this one-pot meal!
1 (3-to-4-pound) corned beef
8 ounces Tuscanini Tomato Sauce
3 tablespoons Haddar Brown Sugar
1 pineapple, cubed or 2 (15-to-20-ounce) cans pineapple chunks in natural juice (do not drain)
2 cups white cabbage, cut in cubes or shredded
6 white or sweet potatoes, peeled and cut in large chunks
water, to cover
Preheat oven to 300 degrees Fahrenheit.
Place all ingredients in a large roasting pan. Add water to cover. Cover pan tightly and bake for about four to five hours, or until meat is soft.
Remove meat from pan, cool, slice and serve. Return sliced meat to pan and reheat (if necessary). Serve all together.
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