Mary Ellen's Corned Beef, Carrots and Cabbage With Spicy Mustard

Recipe by Barb G.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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