Ingredients: |
Ingredients: 2 bottles Guinness beer
¼ cup brown sugar plus 6 tbsp, divided
3½ lb packaged brisket for corned beef, drained, rinsed well and patted dry
1 tbsp pickling spice (small packet usually comes with brisket)
½ onion
1 head garlic, halved
1 head green cabbage
1 tbsp cooking oil
4-5 carrots, cut into ¾" chunks
1 lb red potatoes, cut into ¾" chunks
2 tbsp freshly minced parsley
2 tsp prepared mustard
dash ground cloves
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Directions: |
Directions:Preheat oven to 300º. In large oven proof pot, whisk together the beer and ¼ cup of the brown sugar. Snuggle in the brisket, it should almost be completely covered by the beer. Add pickling spice, onion, and the garlic. Bring to a simmer on the stovetop, uncovered is best so you can keep an eye on it. Once it begins simmering, cover the pot and place in oven to roast for 4-6 hours, flipping meat once during halfway point. Remove from oven. Spoon out 2 cups of the corned beef braising liquid to cook the cabbage. To make vegetables, cut the cabbage into 8 wedges. In a separate large wide pot, heat oil on med-high heat. When hot, add the cabbage wedges and cook until browned, about 3-4 min. Turn to brown the other side. Add the carrots and potatoes. Pour reserved corned beef cooking liquid, bring to simmer and cover pot. Turn heat to low and let cook for 10-15 min. Use tongs or a large slotted spoon to carefully remove the cabbage and reserve. In small bowl, combine mustard, remaining 6 tbsp brown sugar and dash of cloves. Spread on top of brisket and place in oven under broiler for 2-3 min or until topping is bubbly. Continue cooking carrots and potatoes another 5-10 min or cooked through and soft when pierced with a fork. Sprinkle with parsley and plate up with the cabbage. Slice corned beef and serve with the cabbage and vegetables. Pour a bit of the sauce over the corned beef just before serving. |
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