Recipe by June Mc
"It will be a mighty 'lucky' group who gets to eat this corned beef on St. Patrick's Day. A spicy and 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!"
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1/2 (12 fluid ounce) can or bottle
salt and ground black pepper to taste
garlic, cut into slivers
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
green cabbage, cored and cut into wedges
butter, or to taste
Made as written and the only thing that didn't work for me is that the carrots turned too mushy for our liking with that much cooking time. I ended up roasting another batch in the oven but they didn't get that good flavor not having been cooked with the corned beef and beer. Next time I will just add them later. This is a great recipe and one I will make again.
I made this exactly as directed and I was just loving it. The beer and garlic cloves were just a perfect extra to a normal corned beef. The next time I did it I also quartered a large sweet onion and tucked that into the veggies. I should have taken a photo it was so beautiful. Leftover veggies in the beer broth were wonderful. It doesn't say to cover it, but I baked mine in a covered ceramic baker.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy and Tender Corned Beef
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 424
** Calories from Fat: 197
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