Stout Corned Beef With Roasted Vegetables

Serve this traditional Irish dish with roasted carrots, potatoes and Brussels sprouts for St. Patrick's Day.
Stout Corned Beef With Roasted Vegetables

Stout Corned Beef With Roasted Vegetables

Photo by: Abigail Barnes

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

Roasted Vegetables
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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