Beer Braised Corned Beef with Red Potatoes and Carrots

Ingredients

• 2 tablespoons pickling spice 
• 2 teaspoons caraway seeds 
• 6  carrots peeled cut into 2-inch pieces
• 3 pound corned beef brisket 
• 4 sprigs optional: dill fresh
• 4  garlic cloves smashed
• 8 servings kale leaves for plating
• 24 ounce beer light (not )
• 6  potatoes red cut into 2-inch dice
• 2 large shallots peeled halved
• 0.5 cup irish whiskey 

Equipment

• oven
• roasting pan

Directions

1. Preheat the oven to 250 degrees F.
2. Put the corned beef into a large roasting pan (preferably with a lid).
3. Add the garlic, shallots, pickling spice, caraway seeds, beer and whiskey. Cover and place in the oven. Braise 3 hours, turning the meat once. At the end of the 3 hours, add the carrots, potatoes and dill. Cover again and place back in the oven for an additional 2 hours.
4. Remove from the oven. Line a platter with kale leaves, place the corned beef in the center and mound the carrots and potatoes around it.
5. Serve immediately.