Traditional corned beef for St. Patrick's Day.. or any other time of the year when you can't stand to have it only once! ***UPDATE: I made this again this year and it was absolutely delicious, but with these alterations: I used 1 can of Guiness, beef broth, and a water to boil the meat. In addition to the spice packet, I added 2-3 tbsp. mustard seeds, whole black peppercorns, and 3 bayleaves. The cabbage took about 20 minutes to cook even when I turned up the temp (I took out the meat). I would recommend 2 heads of cabbage b/c I like the cabbage. I used about an entire (save the few I snacked on while cooking) 1 lb. bag of baby carrots and 12 baby red potatoes. I wouldn't omit the potatoes b/c they absorb a lot of the salt and you can end up with a really salty roast. Anyway, this recipe is a great starting point, but with additions it can be awesome... and it was! Everybody gobbled it up on St. Patty's. Thanks!
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