CORNED BEEF AND CABBAGE
For the Corned Beef:
2 bottles Guinness beer (or other dark beer)
3 cups beef stock
2 tablespoons brown sugar
1/2 onion, sliced
2-3 pounds uncooked corned beef
For the glaze:
3 tablespoons mustard
5 tablespoons brown sugar
For the Vegetables:
2 tablespoons olive oil
1 head cabbage
3 carrots, cut into 1/2″- 1″ pieces
1 parsnip, cut into 1/2″- 1″ pieces
5 small red potatoes, quartered
Preheat oven to 325 degrees. In a large french or dutch oven, whisk the Guinness, beef stock and the brown sugar. Add the brisket and heat over medium-high heat until it comes to a gentle boil. Place in oven for 2 1/2 hours, flipping meat once about an hour in.
Remove from oven. Spoon out 2 cups of the corned beef liquid and discard the rest.
To make the vegetables, cut the cabbage into 8 wedges. In a separate large, wide pot, heat up the lard/bacon drippings/oil on medium-high heat. When hot, swirl the pan around to get the fat to evenly coat the pan. Add the cabbage wedges, carrots and potatoes and cook until browned, about a 3-4 minutes. Turn to brown the other side. Pour in the reserved corned beef cooking liquid, bring to a simmer and cover the pot. Turn the heat to low and let cook for 10-15 minutes. Use tongs or a large spoon to carefully remove the cabbage and reserve. Continue cooking the carrots and potato another 5 minutes or cooked though (pierce with fork to check doneness). Sprinkle with parsley and plate out with the cabbage.
Slice up the corned beef and serve with the cabbage and vegetables. Pour a bit of the sauce over the corned beef just before serving.