Corned Beef with Cabbage, Potatoes and Carrots #Recipe #TastyTuesday

This was my third time making Corned Beef and usually I make a mess at the end when I go to cut it. My friend at work suggested that I take the corned beef out when it is done and let it rest while the vegetables are cooking. I did and it worked, I was able to cut perfect slices across the grain and I was thrilled. Here is the simple recipe I used, I just followed the instructions on the corned beef label on the back of package. Another friend at work suggested I use Guinness Beer (optional)  and I am glad I did.

Cover the  rinsed corned beef with cold water, add the spice packet included in meat package, add 1 bottle of Guinness Beer,  2 cloves of garlic and 1 whole onion peeled. (the garlic and onion were my idea – optional). Bring the covered pot to a boil and quickly reduce to a slow simmer and let simmer for 3 hours covered.  After 3 hours  remove corned beef  to a platter to rest, (Do Not Throw Out Water) discard onion and  add the potatoes, carrots and quartered cabbage to corned beef water.   Bring pot back to a boil and reduced to simmer for 30- 40 minutes until vegetables are cooked. Slice the beef across the grain and  serve meal  with store bought Irish Soda Bread (or make your own) For dessert we had some  cookies from the same bakery I bought the soda bread.  Hope you try this easy recipe and enjoy a hearty meal with your family and friends.  Wishing you a pot of gold and all the joy your heart can hold. Happy St. Patricks’ Day.