Preparation time: 4 hours Serves: 8-10
4 lbs. Corned Beef
1 12 oz. can of beer
1 Onion, cut into wedges
¼ tsp each, Ground Cinnamon, Cloves, Allspice
1 Head Cabbage cut in wedges
6 Medium Potatoes, peeled and quartered
1 Bay Leaf
3 Cloves Garlic, minced
¼ tsp. Pepper
In Dutch Oven over high heat, brown corn beef well on all sides. Pour beer over meat and add water to cover meat. Add the next 7 ingredients. Bring to a boil; skim off foam. Reduce heat, cover, and simmer for 3 hours. Add cabbage and potatoes; continue cooking until meat and vegetable are tender, about 30 minutes. Remove meat and vegetables. Place pot over high heat. Bring cooking liquid to a boil. Cook until reduced by half, about 10 minutes. Serve vegetables and sauce with meat.