Corned Beef Roast With Vegetables

• 3 lbs. pre-corned beef brisket with spice packet
• 1 1/2 large onions quartered or wedged
• 1 bottle Guinness Stout
• 1 tsp. Caraway Seed
• 5 carrots, peeled and chopped 1" pieces
• 1 head cabbage, quartered
• 2 pounds small white or fingerling potatoes
• 3 cloves garlic - whole or halved
• 1/2 tsp. Thyme
• Salt
• Pepper
• 2 TBS butter

1. Remove meat from package, save spice packet, and wash slimy stuff from meat. Place in Large Stock Pot.
2. Add 1 quartered onion, the stout, spice packet, garlic, and caraway seeds. Fill pot with water until 4" of water is above meat.
3. Bring to a boil, reduce heat to low, cover and simmer for 2 1/2 hours.
4. Remove meat from pot, platter and cover.
5. Taste broth, add salt if necessary, and the rest of the ingredients. Cover and cook for 30+ minutes or until potatoes are cooked through.
6. Strain vegetables. Place in serving bowl, add butter, salt and pepper to taste. Serve with meat.
7. * Can be served with a horseradish sourcream sauce. mmmmmm

packet, onions, stout, carrots, cabbage, white, garlic, thyme, salt, pepper, butter

Taken from www.epicurious.com/recipes/member/views/corned-beef-roast-with-vegetables-52089401 (may not work)