Gearing up for our yearly St. Patty’s day party, I usually cook up quite a bit of corned beef.  I thought this year I would not only cook my normal recipe but also try a few that I have been testing and reworking.

This one was given to me a while back and I have removed many ingredients and added some others so much that it really doesn’t resemble the original anymore.  My wife who isn’t much of a corned beef fan really loves this dish.  It takes a while, but all good corned beef does.

• 1 3-4 lbs. corned beef brisket.
• 3 cloves of garlic, chopped fine.
• 2 medium yellow onions quartered.
• 2 bottles of beer.
• 1/2 cup Jameson whiskey.
• 1 tablespoon caraway seeds.
• 1 tablespoon and a half of dill.
• 1 small bag of baby red potatoes (about 20-24).
• About 20 – 24 baby carrots.

Preheat the oven to 250 degrees.

Place the beef in a roasting pan FAT SIDE DOWN.  Add the garlic, onions, caraway seeds and the contents of the little spice packet that comes with most corned beef.  If this packet is not included, then use about two tablespoons of pickling spice.

Pour the beer over the brisket and then the whiskey.

Cover the roasting pan and cook in the oven for 1 hour.

Turn the beef so the fat side is now up.  Cover and cook an additional 2 hours.

Add the carrots, potatoes, and dill around the beef.   Cover and cook for another 2 hours.

Remove from the roasting pan and rest 15 minutes.  Meanwhile, strain out the vegetables while reserving the liquid.  Skim the fat off of the juice (optional).

Slice the brisket thinly on an angle.  Plate on a large serving dish and surround with the vegetables.  Pour a 1/4 cup of the juice over the meat.

Finished!

What is nice about this recipe is the meat is very tender yet it doesn’t fall apart.  Your slices will hold their form so they can be used for sandwiches or just eaten as is.