Ingredients

• ½ , 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 , 3 pound
• 1 , 16 ounce
• 1 , 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.

Nutrition per serving