Beer Braised Corned Beef with Yellow Potatoes and Carrots
1 (3-pound) corned beef brisket with spice packet
3 large garlic cloves, smashed
2 large shallots, peeled and halved
1 (12-ounce) bottles of beer, darker is better
6-7 carrots, cut into 2-inches pieces
6 yellow or red potatoes, cut into 2-inch dice
Preheat oven to 250 degrees.
Trim excess fat off corned beef and put in a large Dutch oven. Add the garlic, shallots, spices, and beer. Cover and braise for 3 hours, turning the meat once. Add the carrots and potatoes and cook for an additional 2 hours. Slice and serve with vegetables.
** Corned beef hash and Reuben sandwiches are great options for leftovers.
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