Spicy and Tender Corned Beef

Preheat oven to 325 degrees F (165 degrees C).

Pour beer into a roasting pan and add contents of corned beef seasoning packet dry mustard salt and black pepper to the beer. Stir to combine. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat. Lay the corned beef into the roasting pan.

Bake in the preheated oven for 1 hour; scatter carrots around corned beef and roast for about 1 1/2 hour more. Distribute red potatoes around the meat and roast until corned beef and vegetables are tender about 40 minutes more.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage wedges cover and steam until tender about 10 minutes. Transfer to a platter and season with salt and black pepper. Let butter melt over the hot cabbage. Cut visible fat from corned beef and serve with cabbage carrots and potatoes.