Corned Beef & Cabbage In Stout Corned beef is brisket, that has been pickled in brine. It is especially popular around Dublin. Soak a joint overnight to remove excess salt. Ingredients: 4 pounds Corned beef 1 Bottle stout  (12 oz) 1 Onion - halved and cut into wedges 3 Garlic cloves - minced 1 Bay leaf 1/4 teaspoon Ground cloves 1/4 teaspoon Ground allspice 1/4 teaspoon Pepper 1 Head cabbage - cut in wedges -3 lbs. Directions: Preheat oven to 350 F. In Dutch oven or large pot over high heat brown corned beef well on all sides, 8-10 minutes. Pour stout over meat. Add onion, garlic, bay leaf, cloves, allspice and pepper. Cover; cook 1 1/2 hours. Add cabbage; continue cooking until meat and cabbage are tender, about 30 minutes. Remove meat and cabbage; let stand 5 minutes before slicing. Place Dutch oven over high heat. Bring cooking liquid to a boil. Cook until reduced by half, about 10 minutes. Remove bay leaf and discard. Serve cabbage and sauce with meat. Makes 8 servings.