Glazed Corned Beef & Beer

Serves 6
submitted by Kimkins member, Erika49
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4 lb corned beef brisket, trimmed
12 oz bottle low carb beer like MDG64 or Select55
1 small head cabbage, cut into wedges
2 medium carrots, peeled & chopped
1/2 medium onion, chopped
1/4 cup ketchup
1 tablespoon vinegar
1 teaspoon mustard
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Most corned beef brisket recipes are simmered or boiled, but we kick it up a notch by roasting our brisket so more fat melts away.
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Preheat oven to 325 F.  Treat a large roasting pan with cooking spray to make clean up easier.  Drain brisket and pat dry.  Place brisket in a roasting rack and sprinkle generously with pepper and spice packet if provided.
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Roast uncovered for 2 hours.  Suck out the melted fat the bottom of the pan with a turkey baster.  Mix ketchup, vinegar and mustard in a small dish.  Brush over the brisket.  Pour beer in the bottom of the pan.  Add onion, cabbage and carrots and cover the pan.
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Bake 30 minutes then brush with remaining glaze, cover roasting pan and cook 20-30 minutes more or until brisket is tender.
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Let sit 10 minutes, then slice thin and serve with veggies.  Top with horseradish sauce if desired.  Add a side of mashed turnips in place of potatoes or colcannon.
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Nutritional info for 4 oz cooked brisket & 1/8 of veggies:
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Calories:  328
Carbs:  11 grams
Protein:  34 grams
Fat:  17 grams