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Corned Beef
by Larry Stephenson
Prep time: 0:20
Overall time: 5:00
Servings: 10 servings
INGREDIENTS
4to 5 lb corned beef
1 lb chopped carrots
1 large onion, chopped
1 tbsp pickling spice
1 cup malt vinegar
1 12 oz. can of beer
hot water
INSTRUCTIONS
Put carrots and onions in 10x12x2-inch roasting pan. Add corned beef and any spices that came with it. Pour over malt vinegar and beeer. Add enough hot water to come half way up beef. Cover tightly with lid or foil, and bake in preheated 325°F oven for 4-1/2 to 5 hours.
CHEF COMMENTS
May add additional vegetables during last hour of cooking, carrots, onions, potatoes, cabbage, etc. May also pour off liquid when done and apply a glaze and return to oven for 15 minutes.
Very good hot,and just as good cold.
Tagged: beef, cornedbeef, maincourses add tags
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1 Recipe Reviews
CHERYL BENNETT
reviewed Corned Beef
THIS IS THE BEST CORNED BEEF I EVER ATE
GOOD COLD TOO GOOD ON RYE BREAD SANDWICHES
WITH SAURKRAUT IF YOU WANT, I GIVE IT 5 STARS RATING!!
