Prep Time: 15 minutes

Cook Time: 3 hours

Serves: 8

Ingredients:

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.