spicy and tender corned beef

Ingredients

• Servings: 1
• 1/2 (12 fluid ounce) can or bottle dark
• 1 tablespoon dry mustard
• 1 pinch salt and ground black pepper to taste
• 3 cloves garlic, cut into slivers
• 3 whole cloves, or to taste
• 1 (3 pound) round-cut corned beef roast with spice packet
• 1 (16 ounce) package carrots, cut into 2-inch pieces
• 1 (16 ounce) package small red potatoes
• 1 head green cabbage, cored and cut into wedges
• 1 tablespoon butter, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 10 mins

Ready Time: 3 hrs 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• pour into a roasting pan and add contents of corned beef seasoning packet, dry mustard, salt, and black pepper to the . stir to combine. use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. push whole cloves into meat. lay the corned beef into the roasting pan.
• bake in the preheated oven for 1 hour; scatter carrots around corned beef and roast for about 1 1/2 hour more. distribute red potatoes around the meat and roast until corned beef and vegetables are tender, about 40 minutes more.
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add cabbage wedges, cover, and steam until tender, about 10 minutes. transfer to a platter and season with salt and black pepper. let butter melt over the hot cabbage. cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.