Corned Beef and Cabbage

By Kbird

Ingredients

• 5 lbs. corned beef
• 5 garlic cloves, lightly smashed
• 10 peppercorns
• 4 springs fresh thyme
• 2 bay leaves
• 12 ounces Guinness
• 1 c. beef broth or stock
• Water
• 4 yellow onions, cut in wedges, plus 1 sweet or yello2 onion, sliced
• 2 parsnips, cut in chuncks
• 3 carrots, cut in chuncks
• 6 medium red potatoes
• 1 medium head green cabbage, quartered and cored
• 4 Tbs. butter

Details

Servings 6

Preparation

Step 1

Rinse the corned beef and put in large Dutch oven. Marke a bouquest garni with the garlic, peppercorns, thyme and bay leaves and add to the pot. Stir in the stout, stock and enough water to cover the meat by 2 inches. Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 4 hours, covered, stirring occasionally.

After 4 hours, add the onion wedges, parsnips, and carrots, and cook for 1/2 hour. Add the potatoes and cabbage and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove cabbage to plate.

In large saute pan, heat butter over medium heat. Add the sliced onion, salt and saute until tender and beginning to brown.

In the meantime, slice the cabbage thinly, gently pressing with a paper towelto remove excess water. Add to the onion mixture and toss to cook well. Cook until the cabbage begins to brown.

Serve with the vegetables piled on one tray and the sliced meat on another tray with some of the broth poured over the meat.