Ingredients
6
6 servings
- •0.5 (12 fluid ounce) can or bottle dark beer
- •1 tablespoon dry mustard
- •1 pinch salt and ground black pepper to taste
- •3 cloves garlic, cut into slivers
- •3 whole cloves, or to taste
- •1 (3 pound) round-cut corned beef roast with spice packet
- •1 (16 ounce) package carrots, cut into 2-inch pieces
- •1 (16 ounce) package small red potatoes
- •1 head green cabbage, cored and cut into wedges
- •1 tablespoon butter, or to taste
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Pour beer into a roasting pan. Stir in corned beef seasoning packet, dry mustard, salt, and black pepper. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat. Lay corned beef in the roasting pan.
- Bake in the preheated oven for 1 hour.
- Scatter carrots around corned beef; roast for about 1 1/2 hours more.
- Distribute red potatoes around meat; roast until corned beef and vegetables are tender, about 40 minutes more.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage wedges; cover and steam until tender, about 10 minutes.
- Transfer cabbage to a platter; season with salt and black pepper. Let butter melt over hot cabbage. Cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.
Nutritional Facts
Per 6 servings
- Calories: 424
- Carbohydrate: 33g
- Fat: 22g
- Fiber: 9g
- Protein: 23g
- Sugar: 11g
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