Ingredients

Serves 12 1-3/4 lbs onions2-1/2 lbs carrots6 lb corned beef brisket or round, spiced or unspiced1 cup malt vinegar6 oz Irish stout1 tablespoon mustard seed1 tablespoon coriander seed1/2 tablespoon black peppercorns1/2 tablespoon dill seed1/2 tablespoon whole allspice2 bay leaves3 lb cabbage, rinsed2-1/2 lb small red potatoes1/2 cup coarse grain mustard1/2 cup dijon mustard To serve 12, use a 14 to 20 quart pan. Coarsely chop enough onions and carrots to make 1 cup each. In pan, place onions and carrots, corned beef with any liquid, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice and bay leaves. Add water to barely cover beef. Cover pan and bring to a boil over high heat. Simmer until meat is tender when pierced, 2 1/2 to 3 hours. Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths; halve them lengthwise if large. Cut cabbages in half through cores, then into wedges. Scrub potatoes. Add onions, carrots and potatoes to tender corned beef, place cabbage on top. Cover and return to simmering over high heat; reduce heat and simmer until cabbage is tender when pierced, 15 to 20 minutes. With a slotted spoon scoop out vegetables onto warm serving dishes. Using tongs and a slotted spoon, remove beef to a cutting board; cut off and discard fat, slice meat across the grain and place on warm platters. Serve meat and vegetables with coarse-grain and dijon mustards

Description

View Full Recipe