Baked Corn Beef and Cabbage with Irish Beer

Every pound of meet makes 2-4 servings (depending on appetite).
You'll Need: 2.5 pounds of corn beef (uncooked), whole head of green cabbage (quartered), 4 organic carrots (halved), 4 white or red medium potatoes (halved), 1 white or yellow onion (quartered), 4 garlic cloves (peeled but left whole), 8-10 ounces of a dark Irish beer, 24 ounces of beef broth, 1 packet corn beef seasoning, 4-6 sprigs of fresh Italian parsely.
Great Irish Stout/Ale recommendations (for those who are 21 years or older)Guinness , Smithwick's , Murphy's

How to Make: Pre-heat oven to 350 degrees F. Place meat on baking rack inside a baking pan. Evenly
situate the vegetables, potatoes, garlic and parsley on the bottom and sides of the baking rack (in baking dish; below and around meat, not on top of meat). If you don't have a baking rack for your dish, just place the meat atop the vegetables. Evenly rub corn beef seasoning on top of corn beef. Evenly pour the beer and beef broth over the meat and vegetables. Cover dish with foil. Bake for 2 hours. Turn oven down to 275 degrees F, remove foil and cook for an additional 10-15 min. Let cool and serve. Note - I have cooked corn beef and cabbage via this baking method and the traditional boiling method. The baking method is moist and has so much more flavor in my opinion. Serve with a hearty Irish beer!

Note - The majority of the time, you will receive a corn beef seasoning packet with each hunk of corn beef meat that you purchase. If your corn beef does NOT come with the spice packet, I'd recommend a pinch of: mustard seed, coriander seed, and maybe some hot pepper with a few bay leaves for the traditional flavor.
Note - if you do not want to use Irish beer as part of the liquids in the baking dish, simply use more of the beef broth.

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