Ingredients

1 3/4 lbs. onions2 1/2 lbs. carrots6 lbs. corned beef brisket or round, spiced1 cup malt vinegar6 oz. irish stout (I use Guiness)1 TBS. mustard seed1 TBS. coriander seed1/2 TBS. black peppercorns1/2 TBS. dill seed1/2 TBS. whole allspice2 bay leaves3 lbs. cabbage, rinsed2 1/2 lbs. small red potatoes (I'm not a boiled potato fan, so I substitute an equal amount of peeled, diced turnips)1/2 cup coarse grain mustard1/2 cup dijon mustard To serve 12, use a 14 to 20 quart pot. Coarsely chop enough onions and carrots to make 1 cup of each. In pot, 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 pot 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' lengths; halve them lengthwise if large. Cut cabbage 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. (I prefer 40 minutes, but then dh and I like our cabbage soft) 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 warmed platters. Serve meat and vegetables with course-grain and dijon mustards

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