Corned Beef....

I really do not remember ever having corned beef when I was younger. I became more aware of the dish when I was in college and met my husband.... his family would have it every year for St Patricks Day.
I have to admit it was kind of a strange concoction for me... meat boiled for hours with the veggies thrown in and I am NOT a fan of mushy veggies. Bleeeccchhhh.

So when my husband and I began throwing our annual parties, I opted to do something about the regular way corned beef was cooked. For St Patricks Day, I seare the Corned Beef and then cook in Guinness... Delicious! I also have been added the veggies at the last possible minute, but alas this still never guaranteed mushless veggies. Recently I made Corned Beef and opted to roast the carrots and cabbage in the oven... they came out magnificently!

Corned Beef with Roasted Veggies

4lb Corned Beef with seasoning packet - rinsed

3 TBS Olive Oil
2 Cans of Guinness (or enough to just cover the beef)

6 Shallots peeled and cut in half with core intact

1. Heat a large pot - I use my large enamel cast iron pot

2. Add olive oil

3. Seare the meat, fat side down till crispy - 4 min
4. Flip meat and add shallots, seasoning packet and beer.
5. Cook covered for 4 hours.

1 large Cabbage head - sliced into 1/2 inch sliced with core intact

8 large carrots peeled and quartered
2 TBS Olive Oil
Salt & Pepper

1. Combine all in a bowl, mix till coated
2. Bake at 400 for 25 min - or till at desired veggy crispness.





Now we also host a Oktoberfest Party each year, but the recipe for my Brisket Braised in Porter will just have to wait until closer to then....