Corned Beef And Cabbage In Guinness

Total Time: 3 hrs 50 mins Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 8
• 4 lbs flat cut corned beef brisket
• 1 (12 ounce) bottle guinness draught (make sure you use guinness draught, not stout as it will turn it bitter!)
• 1 medium yellow onion, peeled and cut into wedges
• 3 garlic cloves, minced
• 1 bay leaf
• 1/4 teaspoon ground cinnamon
• 1/8-1/4 teaspoon ground cloves (to taste)
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground black pepper
• 1 head cabbage, cut into wedges, rinsed and drained
• 6 medium potatoes, peeled and quartered
• 1 -2 lb carrot, peeled and cut into 3-inch pieces

Recipe

• 1 rinse corned beef under cold water, and pat dry.
• 2 in a dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat.
• 3 pour guinness over the meat, and add enough water to just cover the brisket.
• 4 add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot.
• 5 bring pot to a boil and skim off any foam.
• 6 reduce heat to a simmer. cover pot and simmer for 3 hours.
• 7 add carrots, then potatoes and then the cabbage wedges to the pot.
• 8 cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes).
• 9 remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.
• 10 over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
• 11 slice the corned beef; serve with the vegetables and the sauce on the side.
• 12 note: corned beef should always be sliced across the grain.