Corned Beef and Cabbage

By jedrew_52

Ingredients

• 3 1/2 lb corned beef brisket
• 1 onion, peeled, studded with 10 whole cloves
• 3 garlic cloves
• 3 thyme sprigs
• 3 parsley sprigs
• 1 bay leaf
• 6 oz Guinness Draught
• 1 tsp yellow mustard seeds
• 1/4 tsp black peppercorns
• 6 while onion, small peeled
• 6 red potatoes, small, scrubbed, cut in 1/2" pieces
• 6 carrotts, peeled, cut crosswise into thirds
• 1 green cabbage, cut into wedges

Preparation

Step 1

Place corned beef, fat side up, in kettle. Cover with cold water by 1"
Cover and bring to a boil. Reduce to simmer for 5 minutes. Skim foam from top.
Add colve studded onion, garlic, herbs, bay leaf, mustard seeds, peppercorns and Guinness. Simmer covered for 2 1/2 hours.
With slotted spoon, discard onion, garlic, herbs and bay leaf. Add white onions and simmer covered for 20 minutes.
Add potatoes, carrots, and cabbage. Simmer covered for additional 20 minutes until beef is fork-tender and vegetables are crisp-tender.
Transfer warmed vegetables to platter. Place beef on cutting board. Cut 1/4" slices across grain.