Corned Beef

I made this for St. Patrick’s day, and it turned out pretty good. Enjoy!

Ingredients (1 serving)

• 1 (5-pound) corned beef brisket, with seasoning packet
• 1 cup beef broth
• 1 cinnamon stick, optional
• 4 garlic cloves, thinly sliced
• 2 bay leaves
• 1 whole dried ancho chili pepper or 1 teaspoon red pepper flakes, (optional)
• 2 pounds small red potatoes, halved
• 3 large carrots, peeled and cut into 3-inch pieces
• 1 small head green cabbage, cored, cut into 2-inch wedges
• Whole grain or Dijon mustard, for serving (optional)

Instructions

1. In a large Dutch oven, add corned beef along with the seasoning packet. Add the beer and enough water to just cover the beef. Add in the cinnamon stick (if using), garlic, bay leaves, and chili pepper, if using.
2. Bring to a simmer over medium-high heat, then reduce to low. Cover and cook until tender, about 4 to 5½ hours.
3. Transfer the beef to a cutting board and rest while the vegetables cook.
4. Add the potatoes and carrots to the simmering liquid. Cook for 20 minutes, then add the cabbage and cook until the potatoes, carrots and cabbage are tender, about 10 more minutes.
5. Slice the beef against the grain and serve with the vegetables and mustard, if using.
6. Enjoy!

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