Corned Beef Roast With Vegetables Recipe

Ingredients

3 lbs. pre-corned beef brisket with spice packet

1 1/2 large onions quartered or wedged

1 bottle Guinness Stout

1 tsp. Caraway Seed

5 carrots, peeled and chopped 1" pieces

1 head cabbage, quartered

2 pounds small white or fingerling potatoes

3 cloves garlic - whole or halved

1/2 tsp. Thyme

Salt

Pepper

2 TBS butter

Preparation

Remove meat from package, save spice packet, and wash slimy stuff from meat. Place in Large Stock Pot.

Add 1 quartered onion, the stout, spice packet, garlic, and caraway seeds. Fill pot with water until 4" of water is above meat. Bring to a boil, reduce heat to low, cover and simmer for 2 1/2 hours.

Remove meat from pot, platter and cover.

Taste broth, add salt if necessary, and the rest of the ingredients. Cover and cook for 30+ minutes or until potatoes are cooked through.

Strain vegetables. Place in serving bowl, add butter, salt and pepper to taste. Serve with meat.

• Can be served with a horseradish sourcream sauce. mmmmmm

Related Video