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Provided by Deb Blagg

Time 3h30m

Yield 6

Number Of Ingredients 11

4 1/2 pounds corned beef, rinsed
1 pkg corned beef seasoning (comes with meat)
1 can (12 oz) Guiness beer
1 small cabbage head, cut into 16 pieces
6 small white potatoes, cut into quarters
1 cup beef broth
1 jar (6 - 8 oz) low-sugar apricot preserves
1/4 cup brown sugar
2 tablespoons soy sauce
1 teaspoon yellow mustard
1 cup mini carrots

Steps:

Preheat oven to 350 degrees. Coat a large pan with non-stick cooking spray. Place corned beef in dish, pour beer over and around meat and sprinkle with spice packet. Cover tightly with aluminum foil, cover with lid and bake for 2 hours. Remove from oven, surround meat with vegetables, adding enough broth to cook vegetables, as needed. Cover & return to oven for 30 min or until vegetables are cooked as desired. While vegetables cook, combine preserves, brown sugar, soy sauce and mustard in a small bowl and set aside. Remove from oven & drain liquid, reserving 1 c. Remove vegetables and keep warm. Spread the apricot mixture evenly over the meet and return to oven (uncovered). Bake at 350 degrees for 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings. Remove corned beef and set aside to carve. Add reserved liquid to pan drippings and stir, reducing sauce to desired consistency to serve with corned beef. Slice corned beef across grain and serve with vegetables and sauce.