Corned Beef & Cabbage

Corned Beef & Cabbage

INGREDIENTS

1 ¾ Pounds Onions – Divided

2 ½ Pounds Carrots – Divided

6 Pounds Corned Beef Brisket

1 Cup Malt Vinegar

8 Ounces Stout Beer

1 Tablespoon Mustard Seed

1 Tablespoon Coriander Seed

½ Tablespoon Black Peppercorns

½ Tablespoon Dill Seed

½ Tablespoon Whole Allspice

2 Bay Leaves

3 Pounds Cabbage

2 ½ Pounds Small Red Potatoes

½ Cup Coarse Grain Mustard

½ Cup Dijon Mustard

Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest.  In a heavy duty 4 gallon pot, place the corned beef, chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice and bay leaves.  Add enough water to cover the corned beef and stir to combine.  Bring to a boil, cover and simmer for about 3 hours or until meat if fork tender.  While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2 inch chunks.  Slice each head of cabbage into 8 wedges.  Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil.  Reduce heat and simmer for about 20 minutes or until potatoes and cabbage are fork tender. 

To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables.  Dijon mustard and coarse grained mustard complement the corned beef as optional condiments.  Serves 12