Recipe from Danielle Barrom of Escondido, Calif.

Total Time: 2.5 hours

Every pound of meat makes 2-4 servings (depending on appetite).

2.5 pounds of corn beef (uncooked)
Whole head of green cabbage (quartered)
4 organic carrots (halved)
4 white or red medium potatoes (halved)
1 white or yellow onion (quartered)
4 garlic cloves (peeled but left whole)
8-10 ounces Irish beer
24 ounces beef broth
1 packet corn beef seasoning
4-6 sprigs of fresh Italian parsley.

Pre-heat oven to 350 degrees F.

Place meat on baking rack inside a roasting dish.

Evenly situate the vegetables, potatoes, garlic and parsley on the bottom and sides of the baking rack (in baking dish; below and around meat, not on top of meat).

Evenly rub corn beef seasoning on top of corn beef.

Evenly pour the beer and beef broth over meat and vegetables.

Cover dish with foil.

Bake for 2 hours.

Turn oven down to 275 degrees F., remove foil and cook for an additional 10-15 min.

Let cool and serve.

Note - if you do not want to use Irish beer as part of the liquids in the baking dish, simply use more of the beef broth.

Servings: 6-8

Comments: Serve with a Guinness, Smithwick's or Murphy's!