How to make it

  • Place corned beef into a Dutch oven; add just enough water to cover the meat. Add chopped onion, garlic and crab boil. Heat to boiling, reduce heat, cover and simmer for 1 hour and 40 minutes or fork tender.
  • Add all vegetables except the cabbage.
  • Simmer, covered, for 20 minutes.
  • Remove the corned beef to a plate. Skim the fat off the broth and add the cabbage. Simmer, uncovered, for about 15 minutes.
  • While vegetables are being boiled place corned beef on cassorole pan on rack add one beer to bottom of pan springle meat with course pepper and salt lightly.
  • Cover with aluminum foil and bake at 325 degrees in oven for 35 - 40 minutes
  • Drain vegetables add melted butter or margerine as disired over vegetables season with a little black pepper to taste
  • Cut the meat thinly across the grain; serve on top the vegetables or on the side.
  • special note:
  • Use large shallow bowls to serve with with slices on top for best presentation

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