Corned Beef with Onions and Greens
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potatoes, peeled and sliced
mustard or collard greens bunch
Rinse corned beef under cold water to remove spices; pat dry.
In a 6 quart dutch oven, heat oil over medium-high heat.
Add corned beef, fat side down, and cook, turning once, until browned on both sides, 5-7 minutes.
Remove to a cutting board and carve corned beef into 1/2 inch slices.
In same pot, cook onions over medium heat, stirring occasionally until golden, 3-5 minutes.
Add broth, beer, garlic and pepper.
Layer corned beef slices and potato slices in onion/broth mixture.
Cover and bake 2 1/2 hours.
Cover and bake 15 minutes longer.