CORNED BEEF AND CABBAGE
Steps:
- 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. 4 Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot. 5 Bring pot to a boil and skim off any foam. 6 Reduce heat to a simmer. Cover pot and simmer for 3 hours. 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 Corned beef should always be sliced across the grain.
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