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4 lb. Corned beef brisket |
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12 oz Bottle Harp or Guinness Beer (optional) |
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1 small Onion, peeled and quartered |
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2 whole stalks celery, with leaves |
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6-8 Potatoes, peeled and halved |
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1 pound carrots, peeled and halved |
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Med. Head green cabbage, Quartered |
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| Place the brisket in a roasting pan and add 1-2 inches of water. Add beer, onion, and celery. Cover, place in 250-300 degree oven for 3 hours. |
| Discard onion and celery. Add potatoes, carrots and cabbage, return to oven for one hour longer, adding more water if needed. Serve with horseradish sauce, mustard, or honey mustard glaze. |
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