Ingredients Jump to Instructions ↓

  1. 1 3/4 lbs. onions

  2. 2 1/2 lbs. carrots

  3. 6 lbs. corned beef brisket or round, spiced

  4. 1 cup malt vinegar

  5. 6 oz. irish stout (I use Guiness)

  6. 1 TBS. mustard seed

  7. 1 TBS. coriander seed

  8. 1/2 TBS. black peppercorns

  9. 1/2 TBS. dill seed

  10. 1/2 TBS. whole allspice

  11. 2 bay leaves

  12. 3 lbs. cabbage, rinsed

  13. 2 1/2 lbs. small red potatoes (I'm not a boiled potato fan, so I substitute an equal amount of peeled, diced turnips)

  14. 1/2 cup coarse grain mustard

  15. 1/2 cup dijon mustard

  16. 12, use a 14 to 20 quart pot.

  17. 1 cup of each. In pot, place onions and carrots, corned beef with any liquid, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice and bay leaves. Add water to barely cover beef. Cover pot and bring to a boil over high heat. Simmer until meat is tender when pierced,

  18. 2 1/2 to 3 hours.

  19. Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2" lengths; halve them lengthwise if large. Cut cabbage in half through cores, then into wedges. Scrub potatoes.

  20. 15 to 20 minutes. (I prefer 40 minutes, but then dh and I like our cabbage soft)

  21. With a slotted spoon, scoop out vegetables onto warm serving dishes. Using tongs and a slotted spoon, remove beef to a cutting board; cut off and discard fat, slice meat across the grain and place on warmed platters. Serve meat and vegetables with course-grain and dijon mustards.


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