Corned Beef with Onions and Greens

Yields:	6 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	180 minutes
	Ready In	200 minutes

Ingredients

3	pounds	corned beef	not canned
2	tablespoons	olive oil
4	large	onions	sliced in rings
14 1/2	ounces	beef broth
12	ounces	beer, dark
6	each	garlic cloves	mashed
3/4	teaspoon	black pepper
2 1/2	pounds	potatoes	peeled, sliced
1	bunch	mustard greens	or collard greens, shredded

Directions

Instead of cabbage, try mustard greens or collard greens with your corned beef for an interesting change of pace.

Preheat oven to 325 degrees F.

Rinse corned beef under cold water to remove spices; pat dry.

In a 6 quart 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.

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Member Review

Pancit

Tastes delicious ... but 3 TB broth for 8 oz. rice sticks? Even with the vegetable juices and soy sauce, it takes a pint or more of broth to hydrate the rice noodles, an it's still a dry dish (as it's supposed to be), not soupy. I made it with a rounded cup of shrimp and dices ham; more meat would be better.

Reviewed by jbusler

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