INGREDIENTS

 

• 4 lbs corned brisket of beef

• 3 large carrots, cut into chunks

• 6 to 8 small onions

• Corn Beef seasoning –
  1 tbsp. per pound****

• large sprig of fresh thyme and a few parsley stalks, tied together

• 1 large cabbage

• salt and freshly ground pepper
   

Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for another 1 to 2 hours or until the meat and vegetables are soft and tender.
Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of buttered potatoes and freshly made mustard.

 

****CORN BEEF SEASONING – use 1 tablespoon per pound
Coriander, Dill Seed, Brown Mustard Seed, Yellow Mustard Seed, Allspice, Bay Leaves, Cloves, Red Pepper, Black Pepper, Cinnamon, Cardamom and Star Anise.