Spicy and Tender Corned Beef

It will be a mighty lucky group who gets to eat this corned beef on St. Patrick's Day. A spicy corned beef seasoning makes this a 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!

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 424 Calories

Ingredients

• 1 pinch salt and ground black pepper to taste
• 1 tablespoon dry mustard
• 1 tablespoon butter, or to taste
• 3 whole cloves, or to taste
• 3 cloves garlic, cut into slivers
• ½ (12 fluid ounce) can or bottle dark beer
• 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

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Bake in the preheated oven for 1 hour.

Step 3

Pour beer into a roasting pan. Stir in corned beef seasoning packet, dry mustard, salt, and black pepper. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat. Lay corned beef in the roasting pan.

Step 4

Scatter carrots around corned beef; roast for about 1 1/2 hours more.

Step 5

Distribute red potatoes around meat; roast until corned beef and vegetables are tender, about 40 minutes more.

Step 6

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.

Step 7

Transfer cabbage to a platter; season with salt and black pepper. Let butter melt over hot cabbage. Cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.