- Corned Beef
- 1 onion, quartered
- 2 cloves garlic
- 2 bottles Guinness beer
- 3 1/2 lb uncooked beef brisket
- 1 Tbsp pickling spices
- 1 Tbsp canola oil
- 1 head green cabbage
- 4-5 carrots, cut into chunks
- 1 lb red potatoes, cut into quarters
Preheat the oven to 300°.
In a large pot or slow cooker over high heat, add the onion, garlic, beer, beef and spices and bring to a boil over high. Reduce the heat to low, cover the pot, and cook until tender, 4-6 hours. Strain the onions and pickling spices and discard. Reserve the corned beef cooking liquid.
To make the vegetables, cut the cabbage into 8 wedges. In a separate large, wide pot over medium-high heat, warm the oil. When hot, add the cabbage wedges and cook until browned, 3-4 minutes. Turn to brown the other side. Add the carrots and potatoes. Pour in the reserved corned beef cooking liquid, increase the heat to high and bring to a boil. Reduce to a simmer, cover, and cook for 10-15 minutes. Use tongs or a large spoon to carefully remove the cabbage wedges and reserve. Continue cooking the carrots and potatoes until cooked through, another 5-10 minutes.
Slice the corned beef and serve with the cabbage and vegetables. Pour a bit of the sauce over the corned beef just before serving.