Ingredients
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4 lbs flat cut corned beef brisket
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1 (12 ounce) bottle Guinness draught (make sure you use Guinness draught, not stout as it will turn it bitter!)
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1 medium yellow onion, peeled and cut into wedges
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3 garlic cloves, minced
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1 bay leaf
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1/4 teaspoon ground cinnamon
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1/8-1/4 teaspoon ground cloves (to taste)
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1/4 teaspoon ground allspice
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1 head cabbage, cut into wedges, rinsed and drained
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6 medium white potatoes, peeled and quartered
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1/4 teaspoon ground black pepper
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1 -2 lb carrot, peeled and cut into 3-inch pieces
Instructions
- Rinse corned beef under cold water, and pat dry.
- In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat.
- 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.
- Reduce heat to a simmer. Cover pot and simmer for 3 hours.
- 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).
- Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.
- Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
- Slice the corned beef; serve with the vegetables and the sauce on the side.
- Note: Corned beef should always be sliced across the grain.