Spicy and Tender Corned Beef

Name: Spicy and Tender Corned Beef
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: Serves 6
Cuisine: irish
Ingredients: 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

4.80 (29)

⏱ 230 mins 🍽 Serves 6 🌶 irish 🏷 Main course

This Irish dinner features a corned beef roast braised in a mixture of dark beer, dry mustard, and its own spice packet, with garlic and whole cloves studded into the meat. It roasts slowly in the oven alongside carrots and red potatoes until everything is beautifully tender. While the meat cooks, cabbage wedges are steamed separately until soft, then finished with butter and seasoning. The result is a complete, hearty meal with layers of savoury flavour from the long, slow cooking process.

Ingredients

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

Method

Preheat your oven to 325 degrees F (165 degrees C).
Pour the dark beer into a roasting pan and mix in the contents of the corned beef seasoning packet, the dry mustard, salt, and black pepper. Pierce the corned beef all over with a knife and insert the garlic slivers into the cuts. Press the whole cloves into the meat. Place the corned beef into the roasting pan.
Bake the corned beef in the preheated oven for 1 hour.
Add the carrot pieces around the corned beef in the pan and continue roasting for about 1 ½ hours more.
Place the small red potatoes around the meat and roast for about 40 minutes more, until the corned beef and vegetables are tender.
Set up a steamer over a saucepan of boiling water. Add the cabbage wedges to the steamer, cover, and steam until tender, about 10 minutes.
Transfer the steamed cabbage to a serving platter and season with salt and black pepper. Dot with butter so it melts over the hot cabbage. Trim any visible fat from the corned beef and serve it sliced with the cabbage, carrots, and potatoes.

Nutrition (per serving)

Calories424 kcal

Fat22 g

Sugars11 g

Protein23 g

Sodium1260 mg

Recipe details

CategoryMain course

Cuisineirish

AuthorJune Mc