Ingredients:

• 1 corned beef brisket (about 3-4 pounds)
• 6-8 small potatoes, halved or quartered.
• 3-4 carrots, peeled and cut into chunks.
• 1 pound Brussels sprouts, trimmed and halved.
• 1 onion, peeled and quartered.
• 3-4 cloves of garlic, peeled and smashed.
• 1 bay leaf
• Whole peppercorns (optional)
• 1 can of l’Apothicaire doppelbock beer

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Rinse the corned beef brisket under cold water to remove any excess salt or brine. Pat it dry with paper towels.
3. In a large Dutch oven or roasting pan, place the corned beef brisket with the fat side up.
4. Arrange the halved or quartered potatoes, quartered onion, smashed garlic cloves, bay leaf, and whole peppercorns (if using) around the brisket in the pan.
5. Pour 1 can of l’Apothicaire doppelbock beer over the brisket and vegetables in the pan.
6. Cover the pan tightly with a lid or aluminum foil.
7. Transfer the covered pan to the preheated oven and roast for about 3-4 hours, or until the corned beef is tender. Check occasionally and add more beer or water if needed to prevent the pan from drying out.
8. Roast in the oven the Brussels sprouts and carrots for 30 minutes, add them to the corned beef before serving.
9. Once the corned beef is tender, remove the pan from the oven and let it rest for a few minutes before slicing.
10. Slice the corned beef against the grain and serve it with the roasted vegetables, along with some of the flavorful cooking liquid from the pan.
11. Enjoy your delicious oven-roasted corned beef with Whole grain mustard, horseradish and a glass of l’Apothicaire doppelbock beer.