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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 300 degrees. | 2. Open and rinse the corned beef. | 3. Place the corned beef in a dutch oven and sprinkle the seaoning packet over the meat. | 4. Add 1 cup of water and the bottle of Guinness. The liquid should almost cover the meat. If it doesn't, add a little more water. | 5. Cover and place in the oven. | 6. Cook for 3 1/2 - 4 hours. It should be fork tender. | 7. Remove the meat and place on a plate and cover with foil. | 8. Add 3-4 more cups of water to the juice in the dutch oven and bring to a boil. | 9. Once at a boil, reduce to a rapid simmer and add carrots, potatoes and cook for 10 minutes. | 10. Add onions and cook till almost tender. About 7-10 minutes. | 11. Add cabbage and cook for about 5 more minutes.(Just untill everything is fork tender.). | 12. Carefully place the corned beef on top of the cabbage to re-heat durning the last 5 minutes of cooking. | 13. Slice corned beef across the grain. | 14. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	3 -4		corned cut	0.0	0.0	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0
guinness stout draught	1	bottle		-	-	-	-
potato	6 -8			-	-	-	-
carrot	5 -7			0.0	0.0	0.0	0.0
onion	2 -3			0.0	0.0	0.0	0.0
cabbage	1/2		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.