Boy have we been busy in the kitchen lately! We are cooking up so many recipes, I can hardly keep up. This time, I actually decided to share some of this good cooking with the family… crazy, right? With some St. Paddy’s inspiration and little bonding time with my mother, we cooked up this gorgeous Stout Corned Beef & Roasted Vegetables dinner.
My husband LOVES corned beef. It’s not something I have ever really understood (blech!)… however, this version was actually pretty tasty if you ask me. The hubs is a big beer fanatic and lucky for me, we have quite the selection to choose from in the garage. So naturally, I grabbed a big bottle of Stout, and Mom and I got to work.
Stout Corned Beef & Roasted Vegetables
Corned Beef
2 lbs corned beef brisket
2 cloves garlic, lightly crushed
2 cups stout
2 cups broth (beef or chicken)
1 tbsp maple syrup
1 sprig of Rosemary
salt & pepper to taste
Place everything in large pot. Bring to a boil. Reduce heat and simmer for 3 hours. Remove corned beef from pot, slice accordingly and serve with roasted vegetables.
Roasted Vegetables
2 cups carrot, sliced
2 cups brussels sprouts, cleaned
2 cups red potato, quartered or halved
1-2 tbsp olive oil
salt to taste
Preheat oven to 450 degrees. Toss carrots, Brussels sprouts, and potatoes in olive oil and salt in large bowl. Place contents on to baking sheet. Bake for 45 minutes or until golden brown and cooked through. Serve with Stout Corned Beef.
Trust me, it was AMAZING! And of course, see this and ALL of our stout inspired recipes at HGTV.com!