DUTCH OVEN ROASTED CORNED BEEF IN ALE--BONNIE'S

Steps:

• 1. Pre-heat oven to 325 degrees.
• 2. Open the corned beef and remove the Spice Packet from the package. Rinse the corned beef. Blot with paper towels.
• 3. Place the corned beef in a large dutch oven and sprinkle the seasoning packet of spices over the meat.
• 4. Add 1 cup beef broth and the 12 ounce bottle of Pale Ale. Make sure the liquid barely covers the meat. If it doesn't, add a little more broth.
• 5. Cover and place the pot in the oven. Cook for 1 hour at 325 degrees, then lower the oven temperature to 300 degrees and cook for 1 ½ hours more before adding the vegetables.
• 6. Now Add the Vegetables: Remove pot from the oven. Move the meat to the side and add the vegetables. Push the vegetables down in the liquid. They won't be completely covered with liquid. Cover and put the pot back in the oven and finish cooking vegetables another 1 ½ hours. By then, the meat and vegetables should be fork tender but not falling apart.
• 7. To Serve: Slice corned beef across the grain. Enjoy!