Corned Beef and Cabbage in Guinness

By 1martiniup

Ingredients

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

Details

Servings 10

Preparation

Step 1

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. Rub the brown sugar on the corned beef to coat entire corned beef including the bottom.

4. Add the onion,bay leaf, cinnamon, cloves, allspice and pepper to the pot.

5. Preheat oven to 300 degrees F

6. Place the brisket on rack in a roasting pan or Dutch oven fat side up, Pour the Guinness around and gently over the meat to wet the sugar, add enough water or beer to just cover the brisket, cover and place in preheated oven. Bake 3 to 4 hours or more.

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:Allow to rest 5 minutes, Corned beef should always be sliced across the grain.