My daughter, Samantha started a new website AlchySeltzer.com, which is about matching food with craft beers. We have been cooking with them for the last two to three months. Our latest is a corned beef that's poached with spices, aromatics and Guinness. The vegetables are then cooked in the remaining stock, imparting all these fabulous flavors on what is usually boring cabbage and potatoes. As St. Patty's Day approaches, I knew I had to share the recipe with you, so here it is.

1 3 pound Flat cut Corned Beef
4 Cloves garlic
1 onion, halved
2 carrots
1 rib celery
1 tsp peppercorns
1 tsp Mustard seeds
1/2 tsp coriander seeds
1/2 tsp allspice berries
2 cloves
1 Bay leaf 1 bottle Guinness or any stout 12 - 16 oz
Water

Combine all the ingredients in a large Dutch oven, including the spice packet that usually comes with the corned beef,  adding enough water to cover the meat and veggies. Bring to a boil, reduce the heat and barely simmer until tender, about three hours. Let cool about an hour in the broth. Remove the meat and strain the liquid putting it back into the pan. 

Add:
1 small cabbage quartered 
Bring to a boil and simmer 15 minutes.  Add the following veggies:

1 pound fingerling potatoes
3 carrots, cut into chunks
2 parsnips, cut into chunks
1 fennel bulb, quartered

Bring back to a boil and simmer until all the vegetables are tender. Drain and serve with the sliced meat.

For a glazed variation and a Pale Ale Russian dressing to go on sandwiches made with the leftovers, visit Alchyseltzer.com  You can also follow her on Facebook and Twitter   Do you know what?  You can follow me on Twitter, too