1. Preheat oven to 325. Rinse corned beef under cold water. In a Dutch oven, heat oil over medium high. Add corned beef, fat side down, cook, turning once, until browned on both sides, 5-7 minutes. Remove to a cutting board and cut ½ inch slices. 2. In same pot, cook onions over medium heat, stirring until golden, 3-5 minutes. Add broth, beer, garlic and pepper. 3. Layer corned beef slices and potato slices in onion broth mixture. 4. Cover and bake 2 ½ hours. Add greens to pot. Cover and bake 15 minutes longer. ---------------------------------------------------------------------------
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