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1
Rinse corned beef thoroughly in cold water. Throw away any spices or spice packet included with the meat. Trim excess fat but do leave some fat. Dry meat thoroughly.
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2
Spray bottom and sides of large dutch oven or pot with cooking spray. Brown corned beef on all sides over high heat until nicely golden brown.
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3
Remove from heat and pour Guinness over the meat. Add water until brisket is just covered. Add the onion, garlic, bay leaves, cinnamon, cloves, allspice, pepper to the pot. Return to stove and bring to boil.
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4
Reduce heat, cover pot and simmer for 2 1/2 hours.
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5
Add carrots, potatoes and celery. Return to simmer and cook, uncovered, for 15 minutes. Add the cabbage and cook, uncovered, for another 15 minutes. Remove the bay leaves.
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6
Remove the vegetables with a slotted spoon and place at one end of large serving casserole. Place in 200 degree (warm) oven.
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7
Remove the corned beef to a slicing surface and let sit for ten minutes. After ten minutes, slice it against the grain and place at opposite end of vegetables. Place back in warm oven.
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8
Add 1 tablespoon Worcestershire sauce to cooking liquid and boil vigorously until reduced by half.
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9
Serve beef and vegetables with reduced cooking liquid and also Mustard Sauce for Corned Beef & Cabbage (Recipe #86657).
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10
Delicious!
