Stout Corned Beef With Roasted Vegetables
Serve this traditional Irish dish with roasted carrots, potatoes and Brussels sprouts for St. Patrick's Day.
By: Abigail Barnes
Stout Corned Beef
2 pounds corned beef brisket
2 cloves garlic, lightly crushed
2 cups stout
2 cups broth (beef or chicken)
1 tablespoon maple syrup
1 sprig of Rosemary
salt and pepper to taste
2 cups carrot, sliced
2 cups Brussels sprouts, cleaned
2 cups red potato, quartered or halved
1-2 tablespoons olive oil
salt to taste
1. Preheat oven to 450 degrees F. Place all corned beef ingredients in a large pot. Bring to a boil. Reduce heat and simmer for 3 hours.
2. While corned beef is simmering, toss carrots, Brussels sprouts and potatoes in olive oil and salt in a large bowl.
3. Place vegetables on a baking sheet, and bake for 45 minutes or until golden brown and cooked.
4. Slice corned beef and serve with cooked vegetables.
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