Slow Roasted Corned Beef and Vegetables
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT3H15M3 Hr
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Yield:4 Servings
Ingredients
- 1 (3 pounds) corned beef brisket
- 12-24 ounces dark beer
- 4 carrots, peeled and cut into 3-inch pieces
- 4 medium red potatoes, quartered
- 1 small onion, quartered
- ½ green cabbage, cut into wedges
- Olive oil
- Salt and freshly ground black pepper
- Whole Grain Mustard
- 1 (1360.78g) corned beef brisket
- 12-24 ounces dark beer
- 4 carrots, peeled and cut into 3-inch pieces
- 4 medium red potatoes, quartered
- 1 small onion, quartered
- 0.5 green cabbage, cut into wedges
- Olive oil
- Salt and freshly ground black pepper
- Whole Grain Mustard
Small twists on a classic by using dark beer for the meat and roasting the vegetables makes for an extra delicious and flavorful St. Patrick’s Day celebration.
Preparation
STEP 1
Pre-heat oven to 300°F.
STEP 2
Pour beer into a baking dish to 1/4-inch depth. Place corned beef in the pan with included spices. Cover and bake two hours.
STEP 3
Meanwhile, toss potatoes, carrots and onion in a separate small baking dish with a drizzle of oil. Season with salt and pepper.
STEP 4
When the corned beef has baked for two hours, add vegetables to oven.
STEP 5
Bake about 45 minutes, stirring vegetables occasionally. When the vegetables are almost done, toss in cabbage and roast until just wilted.
STEP 6
Corned beef is done when a knife slides in and out easily. Serve hot with the roasted vegetables and your favorite whole-grain mustard.