Corned Beef and cabbage

 Ingredients:  for 3 to 5 people 

• 4 pounds corned beef, I used Grobbels from Publix
• 3 garlic cloves, lightly smashed
• 10 peppercorns
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 bottle stout Guinness
• 1 cup beef broth or stock
• Water, for simmering
• 2 yellow onions, cut into wedges, plus 1 medium yellow or sweet onion, sliced
• 3 parsnips, peeled and cut into large chunks
• 4 carrots, peeled and cut into large chunks
• 6or 8 medium red potatoes, scrubbed
• 1 medium head green cabbage, cut into quarters, core removed
• 4 tablespoons butter
• cheese cloth for herbs 

Directions: Rinse the corned beef and put it into a large Dutch oven or large pot. Make a bouquet garni,( herbs wrapped in cheese cloth) with the garlic, peppercorns, thyme and bay leaves and add to the pot.  Add the seasoning package from the meat too .stir in the stout, stock or broth and enough water to cover the beef by 2 inches. Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 3 1/2 hours, covered, stirring occasionally.

After 3 1/2 hours, add the onion wedges, parsnips, and carrots, and cook for a 20 min.  Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 15 minutes. Remove the cabbage to a plate with paper towel.  keep cooking the corned beef and if vegetables are done take them out and keep them warm.  Continue cooking until the meat is tender but should be tender after 3 1/2 hours.  More pounds of meat cooks longer.

In a separate large sauté pan, heat 4 tablespoons butter over medium heat. Add the sliced onion, and a pinch of salt and sauté until tender and beginning to brown, about 10 to 20 minutes.

Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water. Add the cabbage to the onion mixture and toss to coat well with the butter. Cook over medium heat until the cabbage begins to brown.

Remove the meat to a cutting board and slice. 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. Enjoy