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Spicy and Tender Corned Beef
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Prep Time:
20 minutes
Cook Time:
210 minutes
Total Time:
230 minutes
Braise corned beef in dark beer and dry mustard with garlicky seasoning, serve with potatoes and cabbage.
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
Instructions:
  • Preheat your oven to 325°F (165°C) for the perfect cooking temperature.
  • Start by pouring the beer into a roasting pan, then mix in the corned beef seasoning packet, dry mustard, salt, and black pepper. Use a sharp knife to pierce the corned beef all over and insert garlic slivers into the holes. Push whole cloves into the meat and place the corned beef into the roasting pan.
  • Place in the preheated oven and bake for 1 hour.
  • Sprinkle carrots around the corned beef and continue roasting for around 1 1/2 hours.
  • Arrange the red potatoes around the meat, then roast until the corned beef and vegetables are tender, approximately another 40 minutes.
  • Set up the steamer by placing the insert into a saucepan and adding water below the steamer. Once the water boils, steam the cabbage wedges covered until tender, around 10 minutes.
  • Place the cabbage on a serving platter, sprinkle with salt and black pepper. Drizzle the hot cabbage with melted butter. Trim any visible fat from the corned beef, then serve with the seasoned cabbage, carrots, and potatoes.

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