Stout beers were originally from Ireland in the early 1700’s, and were thought to give strength and aid in digestion. Their dark, slightly bitter edge gives this Nations Best® dish a rich depth. Substitute other beers as you like!
1 Nations Best® First Cut Corned Beef (3 to 3 1/2b, raw)
1 whole onion studded with 8 cloves
3 cloves garlic, peeled and bruised
3 sprigs each, fresh thyme and parsley
1 bay leaf
1 tsp yellow mustard seeds
1/4 tsp black peppercorns
3/4 c stout or porter beer
12 small white onions, peeled
12 small red potatoes, cut in thirds
3 carrots, cut in thirds
1 green cabbage (3 lb), cut in 6 wedges
Place the corned beef, fat side up, in a large heavy pot or Dutch oven. Add cold water to cover by 1 inch. Cover and bring to a boil, reduce the heat and simmer for 5 minutes, skimming off any foam that rises to the top.
Add the onion, garlic, thyme, parsley, bay leaf, mustard seeds, peppercorns and beer. Simmer, covered, for 2 1/2 hours.
Using a slotted spoon remove and discard the onion, garlic, herbs and bay leaf. Add the white onions, and simmer, covered, for 20 minutes.
Add the potatoes, carrot and cabbage. Simmer, covered, until the beef is fork tender and the vegetables are cooked through, about 20 minutes.
Transfer the meat to a cutting board and then slice against the grain 1/4 inch thick. Serve the meat and vegetables with some of the broth.