Corned Beef

4 to 5 lb. corned beef
1 lb. chopped carrots
1 lg. onion, chopped
1 tbsp. pickling spice
1 cup malt vinegar
1 can (12 oz.) beer
Hot water

Directions:

Put carrots and onions in 10x12x2-inch roasting pan. Add corned beef and any spices that came with it. Pour over malt vinegar and beeer. Add enough hot water to come half way up beef. Cover tightly with lid or foil, and bake in preheated 325°F oven for 4-1/2 to 5 hours.

Comments from Larry Stephenson :

May add additional vegetables during last hour of cooking, carrots, onions, potatoes, cabbage, etc. May also pour off liquid when done and apply a glaze and return to oven for 15 minutes.

Very good hot,and just as good cold.

User Reviews:

THIS IS THE BEST CORNED BEEF I EVER ATE
GOOD COLD TOO GOOD ON RYE BREAD SANDWICHES
WITH SAURKRAUT IF YOU WANT, I GIVE IT 5 STARS RATING!!

Submitted by CHERYL BENNETT on December 03, 2003

Add your review of this recipe.