It will be a mighty lucky group who gets to eat this corned beef on St. Patrick's Day. A spicy corned beef seasoning makes this a fork-tender treat. My mother was Irish and she cooked it this way. I'm married to an Irishman, I'm a lucky lassie to have him, and he loves this dish!
Ingredients
- dark beer: 0.5 bottle (12 fluid ounce bottle)
- dry mustard: 1 Tbsp
- pinch salt and ground black pepper: 1 piece (to taste)
- garlic, cut into slivers: 3 clove
- whole cloves: 3 piece (to taste)
- round-cut corned beef roast with spice packet: 1 piece (3 pound)
- carrots: 1 pack (16 ounce pack, cut into 2-inch pieces)
- small red potatoes: 1 pack (16 ounce pack)
- head green cabbage, cored and: 1 piece (cut into wedges)
- butter: 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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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.
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Bake in the preheated oven for 1 hour.
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Scatter carrots around corned beef; roast for about 1 1/2 hours more.
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Distribute red potatoes around meat; roast until corned beef and vegetables are tender, about 40 minutes more.
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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.
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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.
