CORNED BEEF AND CABBAGE (NEW ENGLAND BOILED DINNER)
1, 2-2 ½-pound corned beef brisket (including seasoning packet)
1, 15-ounce can Guinness beer
3 cups beef stock
4-6 cups water
1 large onion, cut in half (do not peel)
6 garlic cloves, smashed
12 thyme sprigs, tied in a bundle with kitchen string
3 large bay leaves
1 ½-pounds Yukon gold potatoes, peeled
1 ½-pounds large carrots, peel and chopped into 3” pieces
1 head of cabbage, about 2-pounds, cut into 4-5” wedges
Place the brisket and the contents of the seasoning packet (it comes inside the corned beef package) in a large Dutch oven, about 7 quarts. Cover with the Guinness, beef stock, and enough water to cover the brisket.
Add the onion, garlic, thyme, and bay leaves to the pot. Bring to a boil and then reduce to a simmer. Cover and cook for 2 hours.
Test the brisket after 2 hours by piercing with a knife. The brisket should be very tender. If it is still tough, bubble away for another 20-30 minutes until tender. Remove the brisket from the pot and set aside tented with foil to keep warm.
Add the potatoes and carrots to the pot and bring back to a low boil. Cook for 15 minutes and add the cabbage. Cover and cook for 15-20 minutes more until potatoes and carrots are tender and cabbage is very soft and falling apart. I like my cabbage VERY soft – if you like more texture, cook a little less.)
When you are ready to serve, cut any excess fat off the top of the brisket and discard. Slice the brisket into ½” slices ACROSS THE GRAIN (very important for tender beef). Serve with carrots, potatoes, and cabbage on the side and drizzle with more of the cooking liquid. Serve spicy mustard on the side. YUM!!