Corned Beef and Cabbage in Guinness
This serves 6-8.
4 lbs flat cut corned beef briskets
1 (12 ounces) bottle Guinness stout, draught
1 medium yellow onions, peeled and cut into wedges
3 cloves garlic, 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 white potatoes, peeled and quartered
1-2 lb carrots, peeled and cut into 3-inch pieces
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. Add the onion, garlic, bay leaf, cinnamon, cloves,
allspice and pepper to the pot. Bring pot to a boil and skim off any
foam.
4. Reduce heat to a simmer. Cover pot and simmer for 3 hours.
5. Add carrots, then potatoes and then the cabbage wedges to the
pot. Cover pot, and continue cooking until meat and vegetables are
tender (about 20-30 minutes).
6. Remove meat and vegetables to warm serving platter/dishes,
leaving the cooking liquid/sauce in the pot.
7. Over high heat, bring the cooking liquid to a boil, and cook
until the amount of liquid is reduced by half (about 10 minutes).
8. Slice the corned beef; serve with the vegetables and the sauce on
the side.
Note: Corned beef should always be sliced across the grain.
B-man
