Corned Beef And Cabbage

Instructions

1. Remove brisket from packaging. Place in a 6-quart stockpot or Dutch oven, fat-side up.
2. Brown brisket in 6 qt Dutch oven. Pour Guinness into pot, and sprinkle contents of seasoning packet into water. Cover and bring to a boil over medium-high heat.
3. Reduce heat to low and simmer 2 1/2 hours.
4. Meanwhile, remove outer leaves from cabbage and discard. Cut cabbage in quarters and remove core; cut each quarter in thick slices.
5. Wash potatoes and cut in chunks, peel carrots and cut into 1-inch pieces.
6. After brisket cooks 2 1/2-3 hours, add potatoes and carrots and lay cabbage over top. Bring the liquid to a boil again, then reduce heat to low and simmer for 30 minutes. Spread Bacon Jam over cabbage and vegetables. Cook 5 minutes to glaze.
7. Transfer vegetables to a bowl or platter and cover to keep warm, test roast tenderness and cook 15-30 additional minutes if needed until fork-tender.
8. Transfer roast to a cutting board, and carve across grain into 1/4-inch thick slices and serve.
9. Happy Cooking!!