Celebrate Saint Patrick's day the right way!



4 pounds flat cut corned beef briskets
2 (12 ounce) bottle Guinness Stout
1 medium yellow onion, peeled and cut into wedges
3 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 head cabbage, cut into wedges, rinsed and drained
6 medium white potatoes, peeled and quartered

pound parsnip, peeled and cut into 3 inch pieces
1/2 pound carrots, peeled and cut into 3-inch pieces


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, then
parsnip 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
across the grain; serve with the vegetables and the sauce on the side.

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