Irish American Corned Beef And Cabbage

• 4 lbs corned beef brisket
• 1 large onion, sliced
• 1 teaspoon dried thyme
• 2 cups water
• 1 (14 1/2 ounce) can Guinness stout
• 1 bay leaf
• 8 black peppercorns
• 1 teaspoon mustard seeds
• 6 whole cloves
• 4 large carrots, peeled and cut into large pieces
• 4 medium potatoes, quartered (peeling is optional)
• 4 large parsnips, peeled and cut into large pieces
• 1 head cabbage, Wedges
• 1 teaspoon fresh ground pepper

1. Place beef in a large Dutch oven and cover with water. Add onion, optional beer, thyme and parsley. Bring to a boil over high heat. Meanwhile, place bay leaf, peppercorns, mustard seed and cloves into herb ball or piece of tied cheesecloth. Add to pot; reduce heat to simmer. Cover and cook for about 3-1/2 hours or until meat is very tender (takes about 1 hour per pound of meat). Add cabbage, carrots and parsnips. Simmer for 20-30 minutes until vegetables are tender. Remove the meat and cut into slices. Place on center of a large platter. Strain the vegetables and place around beef. Add pepper over all. Pass horseradish sauce and, if desired, some of the broth.

beef brisket, onion, thyme, water, stout, bay leaf, mustard seeds, cloves, carrots, potatoes, parsnips, cabbage, fresh ground pepper

Taken from www.food.com/recipe/irish-american-corned-beef-and-cabbage-291812 (may not work)