Beer-Braised Corned Beef with Cabbage, Carrots, and Potatoes

As the plans changed, next thing I know, I'm cooking the meal for everyone! I usually cook a mean brisket so I'm ok with that sudden change in plans.

If you’ve ever cooked a brisket, you know its a tough cut of meat.  The words “low and slow” come in handy. Low heat for long periods of time.

I love the flavor of a brisket cooked in beer.  Since I'm cooking with the beer, I buy the cheapest beer at the liquor store.

I got this recipe from Huffington Post but I changed it to suit my taste.

Beer-braised corned beef with cabbage, carrots, and potatoes

1 three pound corned beef brisket
2 garlic cloves
2 medium shallots, peeled and halved
4 tablespoons pickling spices (or use the spices that come in the sachet w/the corned beef brisket)
4 12-oz bottles or cans of inexpensive beer
5 tablespoons of brown spicy mustard
6 carrots peeled and cut into 1-2 inch pieces
8 yukon gold or red potatoes cut into 2 inch chunks
1 medium head of cabbage, cored and cut into 4 separate wedge

Step 1:  Open beer and sip while you are making this dish! The smell of the beer cooking will have you craving for one anyways.  If you skip this first step,  you may as well just order sushi!

Put the corned beef into a large stove top pot or oven-proof dutch oven with a lid. Add all ingredients, yes, thats the way I do it, all or nothing!  Bring to a hard boil, cover, then cook slow and low for about 2 1/2 - 3 hours.

After 2 1/2 -3 hours check to see if the meat is tender. If so, turn off burner, and let rest about 15 minutes. That'll give you a few extra minutes to have another beer!

Carve the corned beef, place on a large serving platter, surround the sliced brisket with potatoes, carrots, and cabbage. Cover the vegetables with the beer reduction and serve.