3 medium onions, peeled and quartered
10 whole carrots, peeled
6 black peppercorns
4 bay leaves
1 TBSP ground Syrian Seven Spice or Chinese Five Spice Blend
1 TBSP pickling spices (or seasoning packet from meat)
1 bottle beer of choice
3-4 cups water
1 medium head of cabbage
Remove beef from packaging, rinse, and place in a large dutch oven. Add onions, carrots, peppercorns, bay leaves, spices, and pour over beef. Add enough water to cover meat. Place lid on the pot and bring to a boil then turn down the heat and allow it to simmer for about 3 hours or until the meat is tender. Remove meat from pot and cover with foil. Remove carrots and onions to serving plate.
Cut cabbage in half, then quarter each half. Add this to the pot and its remaining liquid. Bring to a boil and allow it to simmer until cabbage is cooked to the desired tenderness. Unwrap beef and cut it against the grain, serve at once with the cooked vegetables and chive cream sauce.
Chive Cream Sauce
Whisk together all ingredients and chill until ready to serve. Enjoy with corned beef.