INSTRUCTIONS
[Meat]
1. Preheat oven to 300°F.
2. Remove the corned beef from its wrapper and rinse away the brine.
3. Heat the oil in a heavy skillet (cast iron if you have one) over medium-high heat.
4. Season the corned beef with the PEPPER.
5. Place in the pan and sear the meat until browned on both sides (if your corned beef piece is very large, cut it in half or thirds).
6. Remove from the heat.
7. Slather the beef with the mustard.
8. In a medium bowl, combine 4 TB. of the CORNED BEEF SPICES, brown sugar and soy sauce.
9. Spoon the mixture over the corned beef and then wrap in foil.
10. Bake at 300°F for 4-5 hours.
[Vegetables]
11. About an hour before the corned beef is done, julienne the carrots and onion.
12. Heat the butter in a skillet over low heat.
13. Add the carrots and onion and cook until beginning to soften.
14. Add the cabbage, salt and PEPPER. Stir frequently to prevent sticking or burning. Once the cabbage begins to soften, add the remaining CORNED BEEF SPICES (wrapped in cheesecloth) and slowly add the beer.
15. Cover and let steam until the corned beef is done.
16. Pour some of the juices from the corned beef through a strainer into the pan for extra flavor.
17. Thinly slice the corned beef, brushing off any large spice pieces, and serve over the vegetables.
