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Corned Beef & Cabbage with Root Vegetables

1 corned beef brisket (preferably tip cut)
1 large onion, quartered
5 large cloves garlic, crushed
2 Tbsp mixed pickling spice
1 tsp whole black peppercorns
1 tsp whole allspice berries
2 bay leaves
2 Tbsp brown sugar
2 Tbsp cider vinegar
8 new red potatoes
8 carrots
1 rutabaga turnip
1 cabbage
6 oz stout
Water, to cover
Horseradish and coarse-grain mustard

In a Dutch oven with lid, add onion, garlic, pickling spice,
peppercorns, allspice berries, bay leaves, brown sugar, and vinegar.
Add the Stout and several cups water and bring mixture to a slow
boil. Add corned beef and add additional water to cover. Reduce
to slow simmer. Cook, covered, 2-1/2 to 3 hours or until meat is
tender. (Test with cooking fork.) Meanwhile, peel and trim carrots,
and cut into 2" lengths. Peel rutabaga and cut into 1-1/2" cubes.
Scrub potatoes and peel strip around middle. Remove outer leaves
from cabbage and cut into 4 or 8 wedges. Cover vegetables with
water. When meat is tender, remove meat to a plate, cover and keep
warm. Strain cooking liquid to remove spices, onion, and garlic.
Return cooking liquid to pot. Add carrots and rutabaga. Continue
cooking 15 minutes, or until rutabaga is almost tender. Add
potatoes and continue cooking 15 minutes, or until potatoes are
almost tender. Add cabbage wedges and continue cooking 5 minutes,
or until cabbage is crisp-tender. Remove all vegetables to large
warmed bowl and season with softened butter and finely chopped
fresh parsley. Slice meat, arrange on large heated platter, and
moisten with hot cooking liquid. Surround meat with seasoned
vegetables. Serve immediately with a hearty bread. Refrigerate
leftovers in cooking liquid.


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