A flavorful twist on the classic corned beef and cabbage dish, perfect for gatherings.
Wash and cut the potatoes into quarters.
Use a sharp knife to ensure clean cuts and even cooking.
Peel and cut the onions into wedges.
Cut the onions into similar-sized wedges for uniform cooking.
Cut the cabbage into wedges.
Remove the core of the cabbage for easier cutting.
Peel and slice the carrots into thick pieces.
Cut the carrots diagonally for a more elegant presentation.
Place all the vegetables into the roaster oven.
Layer the vegetables evenly for consistent cooking.
Rinse the corned beef and place it on top of the vegetables.
Pat the corned beef dry before placing it to remove excess moisture.
Sprinkle the spice packet over the corned beef.
Ensure the spices are evenly distributed for balanced flavor.
Pour the beer over the corned beef, avoiding washing off the spices.
Pour the beer slowly to maintain the spice layer.
Add water to the bottom of the roaster.
Ensure the water level is sufficient to prevent drying out.
Set the roaster to 300°F and cook for 4 hours or until the vegetables are tender.
Check the dish occasionally to ensure even cooking.
Serve the corned beef sliced with the vegetables arranged around it.
Garnish with fresh parsley for a pop of color.
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