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Add a photoServings: 6
Ingredients
- 3 lb Corned beef (not canned)
- 2 Tbsp. Extra virgin olive oil
- 4 lrg Onions, sliced & in rings
- 14 1/2 ounce Beef broth
- 12 ounce Dark beer
- 6 x Garlic cloves, mashed
- 3/4 tsp Pepper
- 2 1/2 lb Potatoes, peeled & sliced
- 1 bn Mustard or possibly collard greens, *
Directions
- * Shredded
- Preparation Time: 20 minutes. Cook: 3 hrs.
- Serves 6 to 8
- Instead of cabbage, try mustard greens or possibly collard greens with your corned beef for an interesting change of pace.
- Preheat oven to 325 F. Rinse corned beef under cool water to remove spices; pat dry. In a 6 quart dutch oven, heat oil over medium-high heat. Add in corned beef, fat side down, and cook, turning once, till browned on both sides, 5-7 min. Remove to a cutting board and carve corned beef into 1/2 inch slices.
- In same pot, cook onions over medium heat, stirring occasionally til golden brown, 3-5 min. Add in broth, beer, garlic and pepper. Layer corned beef slices and potato slices in onion/broth mix.
- Cover and bake 2 1/2 hrs. Add in greens to pot. Cover and bake 15 min longer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 591g | |
| Recipe makes 6 servings | |
| Calories 786 | |
| Calories from Fat 349 | 44% |
| Total Fat 38.78g | 48% |
| Saturated Fat 14.8g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 2529mg | 105% |
| Potassium 1104mg | 32% |
| Total Carbs 36.29g | 10% |
| Dietary Fiber 4.8g | 16% |
| Sugars 4.96g | 3% |
| Protein 66.59g | 107% |
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