Corn Beef Brisket with Steamed Cabbage

by Guerry Norwood

Ingredients:

• 4 lbs flat cut corned beef brisket
• 1 (12 ounce) bottles Guinness draught
• 1 medium Vidalia onion, peeled and cut into wedges
• 6 garlic cloves, minced
• 3 bay leafs
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground black pepper
• 1 head cabbage, cut into wedges, rinsed and drained
• 1/2 lb. of petite white potatoes

Cooking Instructions:

1. Soak corned beef in warm water for an hour.
2. In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat.
3. Pour Guinness over the meat, and add enough water to just cover the brisket.