Guiness Corned beef

4 lbs flat cut corned beef brisket
1 (12 ounce) bottle Guinness draught (make sure you use Guinness draught, not stout as it will turn it bitter!)
1 medium yellow onion, peeled and cut into wedges (or 2 small)
3 garlic cloves, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1/8-1/4 teaspoon ground cloves (to taste)
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 head cabbage, cut into wedges, rinsed and drained
2 lbs red potatoes, halved
1 lb baby carrots

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
Note: Corned beef should always be sliced across the grain.

Read more at: http://www.food.com/recipe/corned-beef-and-cabbage-in-guinness-86868?oc=linkback

Serving Size: Makes 6 hearty servings for a good time on St. Patty's day.