6 lb. pkg. corned beef with seasonings
2 cups water
1 (12 oz.) bottle Guinness stout
1 small bag of carrots
8 medium russet potatoes, cut in quarters length wise
1 large head of cabbage, cut in 4-6 pieces

Using a roasting pan, lay in the corned beef (fat side down) sprinkle with salt, pepper and bag of seasoning. Add 2 cups of water. Arrange potatoes around brisket. Add carrots and cabbage over and around the top of the beef and potatoes and lastly pour the stout over all, taking care to not wash away seasoning from beef. Cover the entire roasting pan with aluminum foil and roast in a preheated 350°F oven for 5 to 5 1/2 hours.

Note: I have also cooked the corned beef alone and cooked the vegetables separately in another pan the last hour of cooking, using the juices from the corned beef. This is when I make over 10 pounds of corned beef having doubled the recipe.

Good Eats!! Norma...

Submitted by: Norma Francis Pretzer