• 5 pounds corned beef
• 5 garlic cloves, lightly smashed  (for bouquet garni, see note)
• 10 peppercorns                                    (for bouquet garni, see note)
• 4 sprigs fresh thyme                         (for bouquet garni, see note)
• 2 bay leaves                                     (for bouquet garni, see note)
• 8-12 ounces stout (recommended: Guinness)
• 1 cup beef broth or stock (low or no sodium)
• Water, for simmering
• 4 yellow onions, cut into wedges
• 2 parsnips, peeled and cut into large chunks
• 3 carrots, peeled and cut into large chunks
• 6 medium red potatoes, scrubbed
• 1 medium head green cabbage, cut into quarters, core removed

Rinse the corned beef and put into a large heavy soup pot or Dutch oven. Cover with water and boil until white foam has accumulated on the top of the water (about 1-2 hours). Remove corned beef and rinse it again, dump water. Add corned beef back to the pot and add bouquet garni (see note at bottom) of garlic, peppercorns, thyme and bay leaves and add to the pot. Stir in the stout, stock and enough water to cover the beef by 2 inches. Bring to a boil over medium heat, then reduce heat to a gentle simmer and cook for another 2-3 hours (for a total time of 4 hours), covered, stirring occasionally.

After 4 hours total cooking time, add the onion wedges, parsnips, and carrots, and cook for a 1/2 hour. Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender.

Remove the meat to a cutting board, let rest for 5 minutes then slice. Serve at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.

SERVE with any Wine Country Kitchens Mustard – our personal favorites are the Amber Beer Mustard and the Sweet & Spicy Mustard.

NOTES:

- Boiling the beef part way and changing the water removes a ton of fat and salt from the beef so the end result is tender meat with a much less saltier taste than traditional corned beef.

 - A bouquet garni (French for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock and various stews. The bouquet is boiled with the other ingredients, but is removed prior to consumption. Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a net, or even a tea strainer or coffee filter and kitchen string instead (which we recommend for this recipe since it contains peppercorns).

- If you are not a big fan of cabbage you can try our Sautéed Kale and Bacon recipe.