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    You are in: Home / Recipes / Mary Ellen's Corned Beef, Carrots and Cabbage With Spicy Mustard Recipe
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    Mary Ellen's Corned Beef, Carrots and Cabbage With Spicy Mustard

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 30 mins

    30 mins

    5 hrs

    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.

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    Units: US | Metric


    1. 1
      I a large heavy-bottomed stockpot, combine beef, 2 onions, 2 carrots, the celery, the bay leaves and the parsley.
    2. 2
      Add enough cold water to cover the beef by 3 inches and bring to a boil; reduce heat to simmer and cover.
    3. 3
      Cook 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.
    4. 4
      Remove 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.
    5. 5
      Add 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.
    6. 6
      Slice the beef into 1/4-inch-thick pieces; surround the meat with the vegetables, served whole.
    7. 7
      The 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.
    8. 8
      Serve with a warm loaf of crusty country bread or soda bread.

    Ratings & Reviews:

    • on March 06, 2011


      Simple, yet packed with flavor. I don't think I will be trying any other recipes for corned beef. This is it! Thank you.

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    • on May 23, 2006


      This was incredibly delicious! The mustard gave this a wonderful flavor that wasn't overpowering. I used Grey Poupon that has horseradish in it. It complemented the entire meal. We will make this often since it was so easy w/a magnificent result.

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    • on March 27, 2011


      Wonderful way to make corned beef. The Dijon mustard is a great flavor enhancer. I had a piece of corned beef that was about 3 pounds, so I halved all of the ingredients except the Dijon mustard. I used the low end of the recommended cooking times, and it turned out just right. The other thing I did differently was to add the cabbage wedges during the last 20 minutes of cooking since cabbage cooks quickly.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    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

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