Spicy and Tender Corned Beef Recipe

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

1. Preheat your oven to 325 degrees F (165 degrees C).
2. Pour dark beer into a roasting pan and mix in the corned beef seasoning packet, dry mustard, salt, and black pepper. Pierce the corned beef all over with a sharp knife and insert garlic slivers into the holes. Push whole cloves into the meat. Place the corned beef in the prepared roasting pan.
3. Bake in the preheated oven for 1 hour.
4. Scatter carrots around the corned beef and continue to roast for approximately 1 ½ hours.
5. Distribute red potatoes around the meat and roast until both the corned beef and vegetables are tender, which should take about 40 minutes.
6. Insert a steamer into a saucepan and add water until it's just below the steamer's bottom. Bring the water to a boil. Add cabbage wedges, cover, and steam until tender, about 10 minutes.
7. Transfer the steamed cabbage to a serving platter and season with salt and black pepper. Allow butter to melt over the hot cabbage. Trim any visible fat from the corned beef and serve it alongside the cabbage, carrots, and potatoes.

Nutrition

• Calories: 424 kcal
• Fat Content: 22 g
• Fiber Content: 9 g
• Sugar Content: 11 g
• Sodium Content: 1260 mg
• Protein Content: 23 g
• Cholesterol Content: 102 mg
• Carbohydrate Content: 33 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g