Ingredients: 1 lb onions 1-1/4 lbs carrots 1 (3 lb.) corned beef brisket or round, spiced or unspiced 1/2 cup malt vinegar 3oz. Irish stout 1-1/2 tsp. mustard seed 1-1/2 coriander seed 3/4 tsp. black peppercorns 3/4 tsp. dill seed 3/4 tsp. whole allspice 2 bay leave 1-1/2 pounds cabbage, rinsed 1-1/4 lb small red potatoes 1/4 cup coarse grain mustard 1/4 cup dijon mustard
Directions:Place one cup of onions, one cup of carrots and corned beef with any liquid, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice and bay leave in a large pot. Add enough water to barely cover the beef. Cover the pot and bring to a boil over high heat. Simmer until meat is tender when pierced, about 1-1/4 to 2 hours. Meanwhile, cut the remaining onions into wedges. Cut remaining carrots into 2-inch lengths; halve them lengthwise if large. Cut cabbages in half through cores, then into wedges. Scrub potatoes. Add the onions, carrots and potatoes to tender corned beef, place cabbage on top. Cover and return to simmering over high heat; reduce heat and simmer until cabbage is tender when pierced, 15 to 20 minutes. With a slotted spoon scoop out vegetables onto warm serving dishes. Remove beef to a cutting board; cut off and discard fat, slice meat across the grain and place on warm platters. Serve meat and vegetables with coarse-grain and dijon mustards. |