Corned Beef & Cabbage with Root Vegetables

In a Dutch oven with lid, add onion, garlic, pickling spice, peppercorns, allspice berries, bay leaves, brown sugar, and vinegar. Add the Stout and several cups water and bring mixture to a slow boil. Add corned beef and add additional water to cover. Reduce to slow simmer. Cook, covered, 2-1/2 to 3 hours or until meat is tender. (Test with cooking fork.) Meanwhile, peel and trim carrots, and cut into 2" lengths. Peel rutabaga and cut into 1-1/2" cubes. Scrub potatoes and peel strip around middle. Remove outer leaves from cabbage and cut into 4 or 8 wedges. Cover vegetables with water. When meat is tender, remove meat to a plate, cover and keep warm. Strain cooking liquid to remove spices, onion, and garlic. Return cooking liquid to pot. Add carrots and rutabaga. Continue cooking 15 minutes, or until rutabaga is almost tender. Add potatoes and continue cooking 15 minutes, or until potatoes are almost tender. Add cabbage wedges and continue cooking 5 minutes, or until cabbage is crisp-tender. Remove all vegetables to large warmed bowl and season with softened butter and finely chopped fresh parsley. Slice meat, arrange on large heated platter, and moisten with hot cooking liquid. Surround meat with seasoned vegetables. Serve immediately with a hearty bread. Refrigerate leftovers in cooking liquid.