CORNED BEEF ROAST WITH VEGETABLES

CORNED BEEF ROAST WITH VEGETABLES image

Yield 8 3oz servings

Number Of Ingredients 12

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3 lbs. pre-corned beef brisket with spice packet
1 1/2 large onions quartered or wedged
1 bottle Guinness Stout
1 tsp. Caraway Seed
5 carrots, peeled and chopped 1" pieces
1 head cabbage, quartered
2 pounds small white or fingerling potatoes
3 cloves garlic - whole or halved
1/2 tsp. Thyme
Salt
Pepper
2 TBS butter

Steps:

Remove meat from package, save spice packet, and wash slimy stuff from meat. Place in Large Stock Pot. Add 1 quartered onion, the stout, spice packet, garlic, and caraway seeds. Fill pot with water until 4" of water is above meat. Bring to a boil, reduce heat to low, cover and simmer for 2 1/2 hours. Remove meat from pot, platter and cover. Taste broth, add salt if necessary, and the rest of the ingredients. Cover and cook for 30+ minutes or until potatoes are cooked through. Strain vegetables. Place in serving bowl, add butter, salt and pepper to taste. Serve with meat. * Can be served with a horseradish sourcream sauce. mmmmmm