| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Beef | 6 | Servings |
INGREDIENTS
| 3 | lb | Corned beef (not canned) |
| 2 | tb | Olive oil |
| 4 | lg | Onions, sliced & in rings |
| 14 1/2 | oz | Beef broth |
| 12 | oz | Dark beer |
| 6 | Garlic cloves, mashed | |
| 3/4 | ts | Pepper |
| 2 1/2 | lb | Potatoes, peeled & sliced |
| 1 | bn | Mustard or collard greens, * |
INSTRUCTIONS
* Shredded Preparation time: 20 min. Cook: 3 hours. Serves 6 to 8 Instead of cabbage, try mustard greens or collard greens with your corned beef for an interesting change of pace. Preheat oven to 325 F. Rinse corned beef under cold water to remove spices; pat dry. In a 6 qt dutch oven, heat oil over medium-high heat. Add corned beef, fat side down, and cook, turning once, until browned on both sides, 5-7 minutes. Remove to a cutting board and carve corned beef into 1/2 inch slices. In same pot, cook onions over medium heat, stirring occasionally til golden, 3-5 minutes. Add broth, beer, garlic and pepper. Layer corned beef slices and potato slices in onion/broth mixture. Cover and bake 2 1/2 hours. Add greens to pot. Cover and bake 15 minutes longer. From 365 Easy One-Dish Meals by Natalie Haughton Typed at you by Helen Peagram From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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