5 pounds Tommy Moloney’s Corned Beef
5 garlic cloves, lightly smashed
4 sprigs fresh thyme
2 bay leaves
12 ounces stout
1 cup beef broth or stock
Water, for simmering
4 yellow onions, cut into wedges, plus 1 medium yellow or sweet onion, sliced
2 parsnips, peeled and cut into large chunks
3 carrots, peeled and cut into large chunks
6 medium red potatoes
1 medium head green cabbage, cut into quarters, core removed
4 tablespoons butter
Rinse the corned beef and put it into a heavy soup pot.
Make a bouquet garni (herbs tied together with string) with the garlic, peppercorns, thyme and bay leaves and add to the pot.
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 occasionally.
After 4 hours, add the onion wedges, parsnips, and carrots, and cook for a 1/2 hour.
Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 18 minutes.
Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender.
In a separate large saute pan, heat 4 tablespoons butter over medium heat.
Add the sliced onion, and a pinch of salt and saute until tender and beginning to brown, about 8 to 10 minutes.
Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water.
Add the cabbage to the onion mixture and toss to coat well with the butter.
Cook over medium heat until the cabbage begins to brown.
Remove the meat to a cutting board and slice.
Serve your favorite way!