Ingredients: |
Ingredients: 5 lbs. corned beef
5 garlic cloves, lightly smashed
10 peppercorns
4 sprigs fresh thyme
2 bay leaves
12 oz. stout
1 c beef broth of stock
water, for simmering
4 yellow onions, cut into wedges, plus 1 medium yellow or sweet onion, sliced
2 parsnips, peeled and cut into large chunks
6 medium red potatoes, scrubbed
1 medium head green cabbage, cut into quarters, core removed
4 T butter
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Directions: |
Directions:Rinse the corned beef and put into a large Dutch oven or heavy soup pot. Make a bouquet garnish with the garlic, peppercorns, thyme, and bay leaves and add them to the pot. Stir in the stout, stock, and enough water to cover the beef 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, carrots, and cook for a 1/2 hour. Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender. Finish meat ½ hour in a 350º oven in a shallow pan with 1 cup of broth. Allow to rest 10 minutes before slicing.
In a separate large saute pan, heat 4 T butter over medium heat. Add the sliced onion, and pinch of salt and saute until tender and beginning to brown, about 8 to 10 minutes. Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water. Add the cabbage to the onion mixture and toss to coat well with the butter. Cook over medium heat until the cabbage begins to brown.
Boil potatoes in a separate pot. Cook fresh green beans in another separate pot.
Serve at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.
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This recipe for Corned Beef and Cabbage is from