Ingredients

1 (3-pound) corned beef brisket
4 garlic cloves, smashed
2 large shallots, peeled and halved
2 tablespoons pickling spice
2 teaspoons caraway seeds
2 (12-ounce) bottles beer (not light)
1/2 cup Irish whiskey
6 carrots, peeled and cut into 2-inch pieces
6 red potatoes, cut into 2-inch dice
4 sprigs fresh dill
Kale leaves, for plating

Directions

Preheat the oven to 250 degrees

F.

Put the corned beef into a large roasting pan (preferably with a lid). Add the garlic,
shallots, pickling spice, caraway seeds, beer and whiskey. Cover and place in the oven.
Braise 3 hours, turning the meat once. At the end of the 3 hours, add the carrots,
potatoes and dill. Cover again and place back in the oven for an additional 2 hours.
Remove from the oven. Line a platter with kale leaves, place the corned beef in the center
and mound the carrots and potatoes around it. Serve immediately.