Corn Beef (Oven Roasted Corned Beef)

• 3 -4 lbs corned beef (I like the flat cut)
• 1 cup water
• 1 (12 ounce) bottle Guinness stout (NOT Draught)
• 6 -8 small golden potatoes
• 5 -7 small carrots
• 2 -3 small onions
• 1/2 small cabbage, cut into two wedges (keep the core in to help stay together while cooking)

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!

water, stout, golden potatoes, carrots, onions, cabbage

Taken from www.food.com/recipe/corn-beef-oven-roasted-corned-beef-417091 (may not work)