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

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. ?