Ingredients Jump to Instructions ↓

  1. 5 -6 lbs corned beef

  2. 4 large onions , outer skin removed, each cut into large wedges

  3. 10 carrots , peeled

  4. 2 celery ribs , cleaned

  5. 2 bay leaves

  6. 1 bunch parsley , cleaned

  7. 1/2 cup Dijon mustard

  8. 1 medium head of cabbage , cut into large wedges

  9. 12 -14 small new potatoes , scrubbed kosher salt pepper

Instructions Jump to Ingredients ↑

  1. I a large heavy-bottomed stockpot, combine beef, 2 onions, 2 carrots, the celery, the bay leaves and the parsley.

  2. Add enough cold water to cover the beef by 3 inches and bring to a boil; reduce heat to simmer and cover.

  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. 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. 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. Slice the beef into 1/4-inch-thick pieces; surround the meat with the vegetables, served whole.

  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. Serve with a warm loaf of crusty country bread or soda bread. ?


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