|3 • Beets- red • peeled and cut in eigths|
|1 • Onion • sliced|
|1 cup • Orange juice|
|1 1/4 cup • Beer|
|1 • Head of green cabbage • cut in wedges|
|2 • Carrots • cut in large chunks|
Preheat oven to 350 degrees. Top the brisket with onions. Surround with the beet wedges.
Combine the orange juice and beer. Pour 11/2 cup into pan. Cook beef, covered for 3 hours-
3 hours and 15 minutes or until tender, basting with its juices a couple times.
Meanwhile, place the cabbage wedges and carrots in a 2Q baking dish with the remaining
orange juice-beer mixture and season with salt.
Cover and add to the oven when brisket has cooked for 2 hours.
Slice the beef and return to the cooking liquid.
Serve the sliced beef with the beets, cabbage and carrots.
(CREDIT: “Mad Hungry with Lucinda Scala Quinn,” Hallmark Channel, ST. PATRICK’S DAY FEAST, premiering Wednesday, March 14, 2012 at 11:00am ET/CT)