3.5-4 pounds flat cut Corned Beef Brisket
1 bottle or can of Guinness Draught
1 medium Yellow Onion, peeled and cut into wedges
3 cloves Garlic, minced
1 Bay Leaf
1/4 teaspoon Ground Cinnamon
1/8 teaspoon Ground Cloves
1/4 teaspoon Ground Allspice
1/4 teaspoon Black Pepper
1 head Cabbage, cut into wedges, rinsed & drained
6 medium White Potatoes, peeled and cubed
1 pound Carrots, peeled and cut into 1-inch pieces
Rinse the meat under cold water, and pat dry. This will help to remove some of the excess saltiness.
Heat a heavy stock pot over high heat with some oil and brown the meat well on all sides. Pour the beer into the stock pot and top it off with enough water to just cover the meat.
Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the stock pot. Bring it to a boil and skim off any foam. Reduce the heat to a simmer, cover and simmer for about 3 hours.
Add the carrots, then potatoes and then the cabbage wedges to the pot, in that order. Cover the pot again and continue cooking until the meat and vegetables are tender.
Remove the meat to a cutting board and the vegetables to large bowl, leaving the liquid in the stock pot. Over high heat, bring the cooking liquid to a boil,and cook until the amount of liquid is reduced by half.
After the meat has rested, slice it against the grain in strips about 1/4 thick. Serve with the vegetables and the sauce on the side.