Spicy and Tender Corned Beef

Ingredients

• 0.5 cans or bottle dark beer , 12 fluid ounce
• 1 tablespoon dry mustard
• 1 pinch salt and ground black pepper to taste
• 3 cloves garlic , cut into slivers
• 3 whole cloves , or to taste
• 1 round-cut corned beef roast with spice packet , 3 pound
• 1 package carrots , 16 ounce
• 1 package small red potatoes , 16 ounce
• 1 head green cabbage , cored and cut into wedges
• 1 tablespoon butter , or to taste

Instructions

1. 1

   Preheat the oven to 325 degrees F (165 degrees C).

2. 2

   Pour beer into a roasting pan. Stir in corned beef seasoning packet, dry mustard, salt, and black pepper. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat. Lay corned beef in the roasting pan.

3. 3

   Bake in the preheated oven for 1 hour.

4. 4

   Scatter carrots around corned beef; roast for about 1 ½ hours more.

5. 5

   Distribute red potatoes around meat; roast until corned beef and vegetables are tender, about 40 minutes more.

6. 6

   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.

7. 7

   Transfer cabbage to a platter; season with salt and black pepper. Let butter melt over hot cabbage. Cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.