Corned beef brisket is part of the traditional St. Patrick’s day meal. Don’t forget the potatoes — boiled potatoes are nice, but we like to serve Irish Boxty potatoes with the brisket.
5 pounds corned beef brisket
5 garlic cloves, crushed
4 sprigs fresh thyme
2 bay leaves
1 teaspoon whole allspice
1 teaspoon whole mustard seed
2 large onions, thinly sliced
12 ounces Irish stout
1 cup beef stock and/or water
3 carrots, peeled and cut into large chunks
1 medium head green cabbage, cut into thick wedges, core removed
Preheat the oven to 325°F.
Rinse the corned beef brisket and put it into a very large Dutch oven or stock pot that will fit in oven.
Place the garlic, peppercorns, thyme, bay leaves, allspice and mustard seed in a square of cheesecloth and tie into a bouquet garni. Add to the pot with the brisket.
Cover brisket with sliced onions. Add the stout, beef stock and/or enough water to cover the brisket by 1 inch. Bring to a boil, then remove pot from heat and place in oven. Bake for about 4 hours, covered, stirring and basting meat occasionally.
Add the carrots to the brisket and cook for 30 minutes more.
Add the cabbage wedges to the pot and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage to a plate. Check the corned beef — it should be very tender.
Remove brisket to a cutting board and slice. Place on serving platter with carrots and cabbage piled onto platter. Spoon some of the meat juices poured over the sliced meat.