Cara's Corned Beef & Cabbage - 1 3-4lb corned beef brisket Spice packet OR 2 tbs whole peppercorns with 1/2 tbs ground coriander and 2 bay leaves2 tbs whole grain mustard1 12oz dark beer1 head green cabbage cut into wedges1 bag small red potatoes, washed and quartered1 bunch carrots, peeled, rinsed and cut into 2 inch piecesOlive oilSaltPepperCoriander
For the veggies:*Preheat the oven to 450 degrees and line a large baking sheet with foil.*Mix carrots and potatoes and toss with about 4 tbs of olive oil, salt, pepper and coriander to taste.*Pour veggies onto half of prepared sheet and pat into a single layer.*Place cabbage wedges on other half of sheet, drizzle with olive oil and sprinkle with salt, pepper and coriander.*Roast for 40 minutes or until veggies are tender and golden on edges.
For Brisket:*Lower oven temp to 350.*Place brisket in a roasting dish with a tight fitting lid.*Cover both sides of brisket with spice packet or homemade mixture.*Coat brisket with 1 tbs mustard on each side.*Pour beer into baking dish (but not OVER brisket otherwise you'll wash off all your spices!) Then add enough water to just cover the meat. *Roast brisket for 3 hours. Remove from oven and allow to rest for 15 minutes before serving.*Enjoy brisket with veggies and a slice of soda bread! Happy St. Patrick's Day!