Corned Beef and Cabbage in Stout Recipe
Recipes for St. Patrick's Day - Razzle Dazzle Recipes
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Corned Beef and Cabbage in Stout

4 pounds Corned beef
1 Bottle stout  (12 oz)
1 Onion - halved and cut into wedges
3 Garlic cloves - minced
1 Bay leaf
1/4 teaspoon Ground cloves
1/4 teaspoon Ground allspice
1/4 teaspoon Pepper
1 Head cabbage - cut in wedges -3 lbs.

Preheat oven to 350 F. In Dutch oven or large pot over high heat brown corned beef well on all sides, 8-10 minutes. Pour stout over meat. Add onion, garlic, bay leaf, cloves, allspice and pepper.

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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