Prep Time: 15 minutes
Cook Time: 3 hours
4 C. Low Sodium Beef Broth
6 oz. of your favorite beer (optional)
1 corned beef brisket (3 to 4 pounds, with seasoning packet)
2 T. Dijon or deli style mustard
2 T. packed brown sugar
3 cloves garlic, peeled and smashed
2 large onions, peeled and cut in quarters
3 medium carrots, peeled and cut crosswise in thirds
6 small red or white potatoes cut in quarters
1 head green cabbage cut in wedges
What to do:
Preheat oven to 350°F.
Mix the broth, beer and the contents of seasoning packet in a roasting pan. Place the beef, fat side-up. Spread the mustard, brown sugar and garlic on the beef. Cover the pan and bake for 2 hours. After the two hours are up arrange the onions, carrots, potatoes and cabbage around the beef and bake, uncovered, for 1 hour or until the beef and vegetables are fork-tender. Let the meat rest for 10 minutes to redistribute the juices before cutting. Place the beef and vegetables into a serving dish. Strain the broth then ladle the extra on top of the vegetables or serve it on the side.