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IN THE KITCHEN
Ingredients:
1 or 2 corned beef flats (up to 8 lbs. of corned beef)
3 bottles of beer (Killian's)
2 tbsp. dry mustard (Coleman's)
1 large clove of garlic, crushed
12 - 15 baby carrots
1 -2 lbs. baby red potatoes
1 head green cabbage cut into large chunks
1 yellow onion cut into large chunks
season with black pepper
Directions:
-pre-heat oven to 350 degrees.
-into 1 large disposable foil roaster pan add:
3 bottles of beer (Killian's)
2 tbsp. dry mustard (Coleman's)
-mix well, then add
1 large clove of garlic, cruched
12 - 15 baby carrots
1 -2 lbs. baby red potatoes
1 head green cabbage cut into large chunks
1 yellow onion cut into large chunks
season with black pepper
place 1 or 2 corned beef flats (up to 8 lbs. of corned beef) with seasoning in the middle of pan and cover with potatoes and veggies. Cover pan with foil. Place in center of oven and cook for 1 hr. Reduce heat to 250 degrees and cook 2 - 3 more hours until potatoes are fork tender. Cool slightly before slicing corned beef into thin slices, against the grain.
Mix 1 cup of juice with 1 tbsp. dry mustard. Serve with potatoes, cabbage, and mustard sauce on the side.
1 or 2 corned beef flats (up to 8 lbs. of corned beef)
3 bottles of beer (Killian's)
2 tbsp. dry mustard (Coleman's)
1 large clove of garlic, crushed
12 - 15 baby carrots
1 -2 lbs. baby red potatoes
1 head green cabbage cut into large chunks
1 yellow onion cut into large chunks
season with black pepper
Directions:
-pre-heat oven to 350 degrees.
-into 1 large disposable foil roaster pan add:
3 bottles of beer (Killian's)
2 tbsp. dry mustard (Coleman's)
-mix well, then add
1 large clove of garlic, cruched
12 - 15 baby carrots
1 -2 lbs. baby red potatoes
1 head green cabbage cut into large chunks
1 yellow onion cut into large chunks
season with black pepper
place 1 or 2 corned beef flats (up to 8 lbs. of corned beef) with seasoning in the middle of pan and cover with potatoes and veggies. Cover pan with foil. Place in center of oven and cook for 1 hr. Reduce heat to 250 degrees and cook 2 - 3 more hours until potatoes are fork tender. Cool slightly before slicing corned beef into thin slices, against the grain.
Mix 1 cup of juice with 1 tbsp. dry mustard. Serve with potatoes, cabbage, and mustard sauce on the side.
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