Guinness Braised Corned Beef and Cabbage

Steps

1. 1Season both sides of the corned beef liberally with pepper. The corning of the beef makes the beef salty enough, so no need to add more.
2. 2Heat 1 TBSP oil in a large, shallow oven-safe pot over medium-high heat.
3. 3Add beef and sear each side for about 3 minutes, just to develop a nice brown crust. This will seal in the beef's juices.
4. 4Remove beef to a plate.
5. 5Pour guinness into the pot to deglaze. Scrape up any browned bits.
6. 6Add beef broth, pickling spice, brown sugar, bay leaf, and minced garlic. Bring mixture up to a simmer.
7. 7Return the beef to the pot with any additional juices that have accumulated on the plate.
8. 8Cover the pot and place on the bottom rack in your oven.
9. 9Bake for 2 1/2 - 3 hours, or until a fork can easily be inserted into the meat.
10. 10Baste the meat with the surrounding juices every 30 minutes or so.
11. 11After 2 hours, add carrots, parsnips, and potatoes to the pot. They will only take about 25-30 minutes of simmering to cook.
12. 12Remove pot from the oven.
13. 13Place beef on a cutting board and let it rest for 15 minutes before carving into thin slices (cut against the grain of the meat).
14. 14Remove vegetables and arrange them on a serving platter. Cover with foil.
15. 15Place the pot on the burner and bring sauce to a boil.
16. 16Add cabbage and cook for about 7 minutes, until it has softened.
17. 17Place the cabbage on the serving platter with the other vegetables.
18. 18Strain the sauce in the pot and stir in 2 or 3 TBSP of spicy honey mustard until dissolved.
19. 19Place in a small dish or gravy boat with a ladle and serve alongside the beef.
20. 20After slicing the beef and arranging it on the serving platter, ladle the guinness mustard sauce over the top to rehydrate and glaze the beef and vegetables.