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Title: Corned Beef And Cabbage In Stout
Yield: 8 Servings

Ingredients

      4 lb Corned beef
      1    Bottle stout; such as
           (12 oz)
      1    Onion; halved and cut into
           wedges
      3    Garlic cloves; minced
      1    Bay leaf
    1/4 ts Ground cloves
    1/4 ts Ground allspice
    1/4 ts Pepper
      1    Head cabbage; cut in wedges
           -3 lbs.)

Instructions

Preheat oven to 350~F. In Dutch oven or large pot over high heat brown
corned beef well on all sides, 8-10 minutes. Pour stout over meat. Add
onion, garlic, bay leaf, cloves, allspice and pepper. Cover; cook 1 1/2
hours. Add cabbage; continue cooking until meat and cabbage are tender,
about 30 minutes. Remove meat and cabbage; let stand 5 minutes before
slicing. Place Dutch oven over high heat. Bring cooking liquid to a boil.
Cook until reduced by half, about 10 minutes.
Remove bay leaf and discard. Serve cabbage and sauce with meat. Makes 8
servings.
Per serving: 616 cals; 43 g protein; 43 g fat; 22 mg chol; 12 g carbs;
2,599 mg sodium.

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Preparation Time: 0:00

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