Braised Corned Beef
- 4 lbs Corned Beef Brisket
- 1 Yellow Onion
- 3 Cloves of Garlic
- 1 Bottle of Guinness Draught
- 1 Head of Cabbage
- 1 Bay Leaf
- 6 Red Potatoes
- 2 lbs Carrots cut into 3'' segments
- 1/4 tsp Black Pepper
- 1/4 tsp Mustard Seed
- 1/4 tsp Coriander Seed
- 1/4 tsp Fennel Seed
- 1/4 tsp Anise Seed
- 1/4 tsp Dill Seed
- 1/4 tsp Whole Cloves
- 1/4 tsp Ground Ginger
- 1/4 tsp Red Pepper Flakes
- 1/4 tsp Ground Cardamom
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Allspice
1. In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat.
2.Once all sides are browned pour Guinness over the meat, and add enough water to just cover the brisket.
3.Add the onion, garlic, bay leaf,and all other seasonings to the pot.
4.Bring pot to a boil and skim off any foam.
5.Reduce heat to a simmer. Cover pot and simmer for 3 hours.
6.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).
7.Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.
8.Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
9.Slice the corned beef; serve with the vegetables and the sauce on the side.