Beer-braised corned beef

Ingredients:

• 1 salted beef brisket (1.4 kg.)
• 2 bottles (340 g) of beer (not light)
• 1/2 cup Irish whiskey
• 4 crushed cloves of garlic
• 2 shallots, peeled and halved
• 2 tbsp. spices for pickling (with cardamom, anise)
• 2 teaspoons of caraway seeds
• 6 carrots, peeled and cut into 5 cm pieces
• 6 red potatoes, diced into 5 cm (2 in) cubes
• 4 sprigs of fresh dill
• Kale leaves for garnish

Preparation:

1. Preheat oven to 120°C.
   
   Place the corned beef in a large baking dish (preferably with a lid). Add the garlic, shallots, pickling spice, caraway seeds, beer, and whiskey. Cover and place in the oven. Simmer for 3 hours, turning the meat once. At the end of the third hour, add the carrots, potatoes, and dill. Cover the dish again and place in the oven for another 2 hours. Remove the dish from the oven.
   
   Divide the kale leaves among servings, place the meat slices in the center, and surround them with potatoes and carrots. Serve immediately.