Corned Beef With Onions & Collard Greens
3 lb Corned beef (not canned)
2 tb Olive oil
4 lg Onions, sliced & in rings
14 1/2 oz Beef broth
12 oz Dark beer
6 Garlic cloves, mashed
3/4 ts Pepper
2 1/2 lb Potatoes, peeled & sliced
1 bn Collard greens, Shredded
Preparation time: 20 min. Cook: 3 hours. Serves 6 to 8
Preheat oven to 325 F. Rinse corned beef under cold water to remove spices; pat dry.
In a 6 qt Dutch oven, heat oil over medium-high heat. Add corned beef, fat side down, and cook, turning once, until browned on both sides, 5-7 minutes. Remove to a cutting board and carve corned beef into 1/2 inch slices.
In same pot, cook onions over medium heat, stirring occasionally till golden, 3-5 minutes. Add broth, beer, garlic and pepper. Layer corned beef slices and potato slices in onion/broth mixture. Cover and bake 2 1/2 hours. Add collard greens to pot.
Cover and bake 15 minutes longer.
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