Corned Beef and Cabbage With Guinness

3 1/2 pounds corned beef brisket, flat cut
1 whole onion
10 whole cloves
3 cloves garlic
3 sprigs thyme
3 sprigs parsley
1 bay leaf
1 teaspoon yellow mustard seeds
1/4 teaspoon black peppercorns
3/4 cup Guinness Stout
12 small white onions, peeled
12 small red potatoes, cut in thirds
1 carrot, cut in thirds
1 green cabbage, cut in 6 wedges

Place corned beef, fat side up, in a large pot. Add cold water to cover by 1 inch. Cover and bring to a boil. Reduce heat to low; simmer 5 minutes. Skim foam from top. Stud the onion with cloves. Add the onion, garlic, thyme, parsley, bay leaf, mustard seeds, peppercorns and Guinness. Cover; simmer 2 1/2 hours. With slotted spoon, discard onions, garlic, herbs and bay leaf. Add white onions; cover. Simmer 20 minutes. Add potatoes, carrot and cabbage. Cover and simmer 20 minutes, or until beef is fork-tender and vegetables are crisp-tender. Remove meat, trim fat, and slice across grain 1/4 inch thick.

Makes 12 to 14 servings.

Approximate values per serving: 407 calories, 21 g fat, 71 mg cholesterol, 23 g protein, 30 g carbohydrates, 7 g fiber, 194 mg sodium, 47 percent calories from fat.