Mary Ellen's Corned Beef, Carrots
and Cabbage with Spicy Mustard Broth
Serves: 6
* 5-6 pounds corned beef
* 4 large onions, outer skin removed, each cut into large wedges
* 10 carrots, peeled
* 2 ribs celery, cleaned
* 2 bay leaves
* 1 bunch parsley, cleaned
* 1/2 cup Dijon mustard
* 1 medium green cabbage
* 12-14 small new potatoes, scrubbed
* Kosher salt and pepper to taste
In a large heavy-bottom stockpot, combine the beef, two onions, two carrots, the celery, the bay leaves and the parsley. Add enough cold water to cover the beef by 3 inches and bring it to a boil. Reduce the heat to a 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 the heat and simmer 50 to 60 minutes until all the vegetables are tender. Season the broth with salt and pepper if needed.
Slice the beef into 1/4-inch-thick slices. 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 country bread.
