spicy-and-tender-corned-beef

Spicy and Tender Corned Beef

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  • Prep

    20 m
  • Cook

    3 h 10 m
  • Ready In

    3 h 30 m
June Mc
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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Ingredients

Adjust Servings

Original recipe yields 1 corned beef

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Pour beer into a roasting pan and add contents of corned beef seasoning packet, dry mustard, salt, and black pepper to the beer. Stir to combine. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat. Lay the corned beef into the roasting pan.
  3. Bake in the preheated oven for 1 hour; scatter carrots around corned beef and roast for about 1 1/2 hour more. Distribute red potatoes around the meat and roast until corned beef and vegetables are tender, about 40 minutes more.
  4. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage wedges, cover, and steam until tender, about 10 minutes. Transfer to a platter and season with salt and black pepper. Let butter melt over the hot cabbage. Cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 424 cal
  • 21%
  • Fat
  • 21.8 g
  • 34%
  • Carbs
  • 33.2 g
  • 11%
  • Protein
  • 23.4 g
  • 47%
  • Cholesterol
  • 102 mg
  • 34%
  • Sodium
  • 1299 mg
  • 52%

Based on a 2,000 calorie diet

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Corned Beef and Cabbage I

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