Corned Beef with Onions and Greens

• 3 pounds corned beef not canned
• 2 tablespoons olive oil
• 4 large onions sliced in rings
• 14 1/2 ounces beef stock
• 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

1. Instead of cabbage, try mustard greens or collard greens with your corned beef for an interesting change of pace.
2. Preheat oven to 325F (160C).
3. Rinse corned beef under cold water to remove spices; pat dry.
4. In a 6 quart dutch oven, heat oil over medium-high heat.
5. Add corned beef, fat side down, and cook, turning once, until browned on both sides, 5 to 7 minutes.
6. Remove to a cutting board and carve corned beef into 1/2 inch slices.
7. In same pot, cook onions over medium heat, stirring occasionally til golden, 3 to 5 minutes.
8. Add broth, beer, garlic and pepper.
9. Layer corned beef slices and potato slices in onion/broth mixture.
10. Cover and bake 2 1/2 hours.
11. Add greens to pot.
12. Cover and bake 15 minutes longer.

corned beef, olive oil, onions, beef stock, garlic, black pepper, potatoes, collard greens

Taken from recipeland.com/recipe/v/corned-beef-onions-greens-40380 (may not work)