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Corned Beef with Potatoes, Cabbage and Carrots

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Serves 12 |

The classic St. Patrick's Day meal.

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Ingredients:

4 lb corned beef brisket

1 bottle Guinness beer, 12 oz.

1 yellow onion, peeled and quartered

2 stalks celery

8 golden potatoes, peeled and halved

1 lb carrots, peeled and halved

1 head green cabbage, quartered

Directions:

Preheat oven to 300° F.
Place the brisket in a roasting pan and fill to 1-inch of water. Add Guinness, onion and celery. Cover with the lid and place in the oven to cook for 3 hours.
Remove from the oven and discard the onion and celery. Add potatoes, carrots and cabbage to the pan and return to oven to cook for 1 hour. Serve with horseradish sauce, mustard, or honey mustard glaze.

Cooking Method:	Bake
Main Ingredient:	Beef
Course:	Dinner

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Corned Beef with Potatoes, Cabbage and Carrots

Serves 12

Ingredients:

4 lb corned beef brisket

1 bottle Guinness beer, 12 oz.

1 yellow onion, peeled and quartered

2 stalks celery

8 golden potatoes, peeled and halved

1 lb carrots, peeled and halved

1 head green cabbage, quartered

Directions:

Preheat oven to 300° F.
Place the brisket in a roasting pan and fill to 1-inch of water. Add Guinness, onion and celery. Cover with the lid and place in the oven to cook for 3 hours.
Remove from the oven and discard the onion and celery. Add potatoes, carrots and cabbage to the pan and return to oven to cook for 1 hour. Serve with horseradish sauce, mustard, or honey mustard glaze.

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