Corned beef stewed with cabbage and potatoes

Ingredients:

• 2.3 kg. corned beef
• 340 grams of strong beer (preferably Guinness)
• 1 cup beef broth
• 5 cloves of garlic, lightly crushed
• 10 black peppercorns
• 4 sprigs of fresh thyme
• 2 bay leaves
• Water for extinguishing
• 2 parsnips, peeled and cut into large pieces
• 3 carrots, peeled and cut into large pieces
• 4 onions, sliced ​​into wedges, plus 1 onion or sweet onion, sliced ​​into half rings
• 6 medium red potatoes, brushed
• 1 head of cabbage, cut into 8 pieces (stump removed)
• 4 tbsp (60 g) butter

Preparation:

1. Rinse the corned beef and place it in a large Dutch oven or heavy soup pot. Prepare a "bouquet garni" of garlic, black peppercorns, thyme, and bay leaves and add it to the pot.
   
   Add beer, broth, and enough water to come 2 inches (5 cm) above the meat. Bring the contents of the pan to a boil over medium heat, then reduce the heat to low and simmer for 4 hours, covered and stirring occasionally.
2. After 4 hours, add the onion wedges, parsnips, and carrots and cook for 30 minutes. Add the potatoes and cabbage quarters and continue cooking until the cabbage is tender but not limp, about 20 minutes. Transfer the cabbage to a plate and continue simmering the meat with the other vegetables until the meat is tender.
3. In a separate skillet, heat 4 tablespoons (60 g) of butter over medium heat. Add the sliced ​​onion and a pinch of salt. Cook until softened and the onion begins to brown, about 8-10 minutes.
   
   Add the cabbage to the onion mixture and stir until coated with butter. Cook over medium heat until the cabbage begins to brown.
4. Transfer the meat to a cutting board and slice. Serve with the vegetables and meat on a serving platter, basting with a little broth.