Preparation time: 4 hours Serves: 8-10<\/p>\n
4 lbs. Corned Beef
\n1 12 oz. can of beer
\n1 Onion, cut into wedges
\n\u00bc tsp each, Ground Cinnamon, Cloves, Allspice
\n1 Head Cabbage cut in wedges
\n6 Medium Potatoes, peeled and quartered
\n1 Bay Leaf
\n3 Cloves Garlic, minced
\n\u00bc tsp. Pepper
\nIn 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Preparation time: 4 hours Serves: 8-10 4 lbs. Corned Beef 1 12 oz. can of beer 1 Onion, cut into wedges \u00bc 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 \u00bc tsp. Pepper In Dutch Oven over high …<\/p>\n