Nothing better than corned beef and cabbage! Originally this was traditionally eaten Easter Sunday. I am Irish and have tried cooking it many ways- so far the best I recommend is boiled. I boil my cabbage separately because I looooove cabbage and prefer it still slightly crunchy with a little bit of butter and smattering of salt but it is easier to throw everything in the same pot. That being said:
- 4 lb corned brisket of beef
- 3-4 large carrots, cut into large chunks
- 1 small onion roughly chopped
- 1 teaspoon dry English mustard
- 1 cabbage
- salt and freshly ground pepper
- throw away the spice packet and instead use peppercorns and 2-3 bay leaves
- potatoes of choice (I like red or yukon)
Put the brisket into a saucepan with the herbs and dry mustard. Cover with cold water and bring gently to a boil. Simmer, covered, for 2 hours (skim off the foam before adding veggies). Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 hour or until the meat, vegetables, and potatoes are soft and tender.
Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of freshly made mustard.