Corned Beef with Potatoes, Cabbage and Carrots Recipe
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Corned Beef with Potatoes, Cabbage and Carrots
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Serves 12
The classic St. Patrick's Day meal.
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Ingredients:
4 lb corned beef brisket
1 bottle Guinness beer, 12 oz.
1 yellow onion, peeled and quartered
2 stalks celery
8 golden potatoes, peeled and halved
1 lb carrots, peeled and halved
1 head green cabbage, quartered
Directions:
Preheat oven to 300° F.
Place the brisket in a roasting pan and fill to 1-inch of water. Add Guinness, onion and celery. Cover with the lid and place in the oven to cook for 3 hours.
Remove from the oven and discard the onion and celery. Add potatoes, carrots and cabbage to the pan and return to oven to cook for 1 hour. Serve with horseradish sauce, mustard, or honey mustard glaze.
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Corned Beef with Potatoes, Cabbage and Carrots
Serves 12
Ingredients:
4 lb corned beef brisket
1 bottle Guinness beer, 12 oz.
1 yellow onion, peeled and quartered
2 stalks celery
8 golden potatoes, peeled and halved
1 lb carrots, peeled and halved
1 head green cabbage, quartered
Directions:
Preheat oven to 300° F.
Place the brisket in a roasting pan and fill to 1-inch of water. Add Guinness, onion and celery. Cover with the lid and place in the oven to cook for 3 hours.
Remove from the oven and discard the onion and celery. Add potatoes, carrots and cabbage to the pan and return to oven to cook for 1 hour. Serve with horseradish sauce, mustard, or honey mustard glaze.
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