Yields about 6 to 8 servings.
Courtesy of Ann Underwood.
3 to 4 lb. corned beef brisket
1 1/2 onions sliced, divided
2 cloves garlic, minced
6 whole cloves
2 - 4 bay leaves
1 can beer
5 red potatoes, quartered
6 carrots, pared and chopped (can use the prepared ones in a bag)
1 small cabbage, cut into small sections
Place corned-beef in a large pot and cover with water.
If there is a seasoning pack, add it.
Add the garlic, cloves, bay leaves and 1/3 of the onions.
Cover and bring to a boil. Set the lid on an angle and turn down the heat to simmer.
Use a slotted spoon to skim off the foamy stuff on the top.
Add the beer.
Cook one hour per pound.
Watch the heat to be sure it is simmering.
Cut the onions, potatoes, carrots and cabbage.
One hour before done add the carrots and potatoes.
Cover the pot and continue to simmer.
One-half hour before done add the cabbage and the rest of the onion.
Keep the pot covered and continue to simmer.
When done, remove from the heat and let sit.
Serve with a side salad.