5 hrs 30 mins
Barb Gertz's Note:
This dish is a great choice for weekend gatherings, because you can throw everything in the pot and leave it to cook until guest arrive. Whats more, the leftover beef can be shredded, mixed with grated potatoes and grated onions, fried and served over eggs for breakfast. If the corned beef you buy comes with corning herbs include them in the broth.
My Private Note
Units: US | Metric
- 1I a large heavy-bottomed stockpot, combine beef, 2 onions, 2 carrots, the celery, the bay leaves and the parsley.
- 2Add enough cold water to cover the beef by 3 inches and bring to a boil; reduce heat to simmer and cover.
- 3Cook for 3 to 3 1/2 hours, turning two to three times; cook until the beef is very tender, almost shredding when speared with a fork.
- 4Remove the meat from the pot and strain the broth into a large bowl; discard the solids and return the meat and strained broth to the pot.
- 5Add the mustard, remaining onions, carrots, cabbage and potatoes;Bring to a boil, reduce heat and simmer 50 to 60 minutes until vegetables are tender, add salt & pepper if needed.
- 6Slice the beef into 1/4-inch-thick pieces; surround the meat with the vegetables, served whole.
- 7The broth should be served on the side with a ladle; make sure to have deep plates with a lip so lots of broth can be poured over the meat and vegetables, or use shallow bowls.
- 8Serve with a warm loaf of crusty country bread or soda bread.
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Nutritional Facts for Mary Ellen's Corned Beef, Carrots and Cabbage With Spicy Mustard
Serving Size: 1 (830 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1326.4
- Calories from Fat 653
- Total Fat 72.6 g
- Saturated Fat 24.2 g
- Cholesterol 370.7 mg
- Sodium 4415.7 mg
- Total Carbohydrate 87.8 g
- Dietary Fiber 15.5 g
- Sugars 15.9 g
- Protein 79.5 g