Corned Beef and Cabbage Stew

PORTLAND PEEPS


3 lbs corned beef

24 oz Guinness (or other stout beer)

12 small red potatoes

4 carrots, peeled and cut into quarters

1 green cabbage, sliced into 8 wedges

4 Tablespoons chopped fresh parsley

Horseradish for serving


Place beef into a large (7 quart) oven-proof dish and add enough beer to cover the meat. You may need to add some water to fully cover the meat. Place a lid over the dish and place into a 325°F oven for about 3 1/2 hours.


Layer all the vegetables into the pot and bake for another 35 minutes or until the potatoes are fully cooked.


Lay out the vegetables onto a serving platter. Slice the corned beef, against the grain into thin slices and top with any cooking liquid that you desire. Sprinkle with fresh parsley and serve warm.

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