Corned Beef with Cabbage

irish mustard onion st. patrick's day dinner brisket carrot cabbage paleo dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Darina Allen

Makes 6 to 8 servings

Source

Ingredients

4 lb corned brisket of beef

3 large carrots, cut into large chunks

6 to 8 small onions

1 teaspoon dry English mustard

large sprig fresh thyme and some parsley stalks, tied together

1 cabbage

salt and freshly ground pepper

Method

Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.

Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.