CORNED BEEF AND CABBAGE (FOOL-PROOF RECIPE)

CORNED BEEF AND CABBAGE (FOOL-PROOF RECIPE) image

Number Of Ingredients 6

3 pounds flat cut corned beef brisket
4 large loose carrots
1 head of cabbage
2 big potatoes or 4-6 small red potatoes
1 bottle beer
1 cup water

Steps:

Take the brisket out of its packaging and place in a roasting pan, fat side up, with juices and spices from the packet. Wash all your veggies. Peel the potatoes, carrots and the outer layers of cabbage that are already falling off. Cut vegetables into big chunks and toss them in the pan around and over the brisket. Pour in a bottle of beer (your preference). Bake brisket at 350 for 2 hours. Add in a cup of water, reduce heat to 325 and continuing baking for another two hours until the brisket is tender. Add in a little more water (or beer) if the brisket seems dry during the cooking process. Slice brisket against the grain. Crockpot option: throw all the ingredients into your crockpot before you leave for work. Keep it on the low setting. The brisket should be cooked and tender in about 8 to 9 hours.