Corned Beef and Cabbage in
Recipes for St. Patrick's Day - Razzle Dazzle Recipes
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Corned Beef and Cabbage in Stout
Cover; cook 1 1/2 hours.
Add cabbage; continue cooking until meat and cabbage are tender, about 30 minutes. Remove meat and cabbage; let stand 5 minutes before slicing.
Place Dutch oven over high heat. Bring cooking liquid to a boil. Cook until reduced by half, about 10 minutes.
Remove bay leaf and discard. Serve cabbage and sauce with meat.
Makes 8 servings.
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