Stout Corned Beef & Cabbage (and parsnips and potatoes and)

To make this even more low carb, just leave out the potatoes, but then you might get pinched by an Irishman.

(Start at least 6 hours ahead.)

4 to 5 pounds corned beef

5 garlic cloves, lightly smashed

10 peppercorns

4 sprigs fresh thyme

2 bay leaves

12 ounces stout (recommended: Guinness)

1 cup beef broth or stock

Water, for simmering

2 onions, cut into wedges

2 parsnips, peeled and cut into large chunks

3 carrots, peeled and cut into large chunks

6 medium potatoes, scrubbed, quartered

1 medium head green cabbage, cut into wedges, core removed

Rinse the corned beef and put it into a large Dutch oven or heavy soup pot. Toss in garlic, peppercorns, thyme, and bay leaves. Stir in the stout, stock and enough water to cover the beef by 2 inches. 

Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 4 hours, covered, stirring/turning occasionally.

After 4 hours, add the onion wedges, parsnips, and carrots, and cook for a 1/2 hour. Add the potatoes and cook another 30 minutes. 

Remove the meat to a cutting board to rest and add cabbage. Cook for another 30 minutes.

You can slice and serve the meat surrounded by vegetables. I like to slice and serve mine at the table as shown.

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Yes, that is Irish Soda Bread, homemade, in the background. Low carb recipe coming soon!