Corned Beef Dinner

• 1 12-ounce bottle Guinness stout or other stout or porter (optional)
• 8 unpeeled medium white-skinned or red-skinned potatoes (about 3 pounds)
• 6 medium carrots, peeled
• Green Beans (about 1/2 pound)
• 1 2-pound head of cabbage, quartered

1. For corned beef and vegetables:
2. Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to large baking sheet.
3. Add all vgetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.
4. Cut beef against grain into 1/4-inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.

stout, potatoes, carrots, green beans, head of cabbage

Taken from www.epicurious.com/recipes/member/views/corned-beef-dinner-50092103 (may not work)