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1
Rinse the brisket well in cold water and place in a dutch oven or heavy soup pot.
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2
Make a bouquet of garni (cheesecloth sack) with garlic, peppercorns, thyme and bay leaves and add to the pot.
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3
Stir in the stout, stock & enough water to cover the beef by 2 inches.
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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.
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5
After 4 hours, add the onion wedges, parsnips and carrots and cook for 1/2 hour.
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6
Add the potatoes and cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 20 minutes.
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7
Remove the cabbage, to a plate, and allow the brisket and other vegetables to continue cooking until the meat is tender.
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8
Melt 4 tablespoons butter over medium heat in a large saute pan.
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9
Add the sliced onion and a pinch of salt.
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10
Saute until tender and beginning to brown, about 8 to 10 minutes.
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11
Meanwhile, thinly slice the cabbage while gently pressing with a paper towel to remove excess water.
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12
Add the cabbage to the onion mixture and toss to coat well with the butter.
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13
Cook over medium heat until the cabbage begins to brown.
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14
Remove the brisket to a cutting board and slice across the grain.
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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.
