Corned Beef and Cabbage fooodnetworks Melissa d'Arabian

1. 1

   Rinse the brisket well in cold water and place in a dutch oven or heavy soup pot.

2. 2

   Make a bouquet of garni (cheesecloth sack) with garlic, peppercorns, thyme and bay leaves and add to the pot.

3. 3

   Stir in the stout, stock & enough water to cover the beef by 2 inches.

4. 4

   Bring to a boil over medium heat, then reduce heat to a gentle simmer (very low heat), cover & cook for 4 hours, stirring occasionally.

5. 5

   After 4 hours, add the onion wedges, parsnips and carrots and cook for 1/2 hour.

6. 6

   Add the potatoes and cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 20 minutes.

7. 7

   Remove the cabbage, to a plate, and allow the brisket and other vegetables to continue cooking until the meat is tender.

8. 8

   Melt 4 tablespoons butter over medium heat in a large saute pan.

9. 9

   Add the sliced onion and a pinch of salt.

10. 10

    Saute until tender and beginning to brown, about 8 to 10 minutes.

11. 11

    Meanwhile, thinly slice the cabbage while gently pressing with a paper towel to remove excess water.

12. 12

    Add the cabbage to the onion mixture and toss to coat well with the butter.

13. 13

    Cook over medium heat until the cabbage begins to brown.

14. 14

    Remove the brisket to a cutting board and slice across the grain.

15. 15

    Serve at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.

* Per serving · 4 servings · Values may vary.