3 pound round-cut corned beef roast with spice packet
1 tablespoon butter to taste
16 ounce carrots cut into 2-inch pieces
1 tablespoon mustard dry
3 cloves garlic cut into slivers
1 head cabbage green cored cut into wedges
1 pinch salt and ground pepper black to taste
16 ounce potatoes red
3 cloves or whole to taste
Equipment
sauce pan
oven
knife
roasting pan
Directions
Preheat oven to 325 degrees F (165 degrees C).
Pour beer into a roasting pan and add contents of corned beef seasoning packet, dry mustard, salt, and black pepper to the beer. Stir to combine. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat.
Lay the corned beef into the roasting pan.
Bake in the preheated oven for 1 hour; scatter carrots around corned beef and roast for about 1 1/2 hour more. Distribute red potatoes around the meat and roast until corned beef and vegetables are tender, about 40 minutes more.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
Add cabbage wedges, cover, and steam until tender, about 10 minutes.
Transfer to a platter and season with salt and black pepper.
Let butter melt over the hot cabbage.
Cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.
