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

Name: Mary Ellen's Corned Beef, Carrots and Cabbage With Spicy Mustard
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 6-8 serving(s)
Ingredients: 5 -6 lbs corned beef; 4 large onions, outer skin removed, each cut into large wedges; 10 carrots, peeled; 2 celery ribs, cleaned; 2 bay leaves; 1 bunch parsley, cleaned; 1/2 cup Dijon mustard; 1 medium head of cabbage, cut into large wedges; 12 -14 small new potatoes, scrubbed; kosher salt; pepper

Submitted by Barb G.

"This dish is a great choice for weekend gatherings, because you can throw everything in the pot and leave it to cook until guest arrive. Whats more, the leftover beef can be shredded, mixed with grated potatoes and grated onions, fried and served over eggs for breakfast. If the corned beef you buy comes with corning herbs include them in the broth."

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Ready In:: 5hrs 30mins
Ingredients:: 11
Serves:: 6-8

ingredients

5 -6 lbs corned beef
4 large onions, outer skin removed, each cut into large wedges
10 carrots, peeled
2 celery ribs, cleaned
2 bay leaves
1 bunch parsley, cleaned
¹⁄₂ cup Dijon mustard
1 medium head of cabbage, cut into large wedges
12 -14 small new potatoes, scrubbed
kosher salt
pepper

directions

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.

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Reviews

Simple, yet packed with flavor. I don't think I will be trying any other recipes for corned beef. This is it! Thank you.

Katanashrp
This was incredibly delicious! The mustard gave this a wonderful flavor that wasn't overpowering. I used Grey Poupon that has horseradish in it. It complemented the entire meal. We will make this often since it was so easy w/a magnificent result.

Srt
Wonderful way to make corned beef. The Dijon mustard is a great flavor enhancer. I had a piece of corned beef that was about 3 pounds, so I halved all of the ingredients except the Dijon mustard. I used the low end of the recommended cooking times, and it turned out just right. The other thing I did differently was to add the cabbage wedges during the last 20 minutes of cooking since cabbage cooks quickly.

Ginny Sue
My fiance wanted corned beef and cabbage but I'd never made it before. I was more than a little pleased to see that Barb Gertz had posted a recipe for this. I followed the recipe exactly except for using about 10 carrots - personal preference. The meat was tender, there was a great flavor in the sauce and everyone loved it! "Five stars," said DF. If you haven't tried other recipes by Barb, look them up. They are unfailingly delicious and often healthy. Thanks again, Barb!

KatieGT
This was very good. All I did was the corned beef, potatoes and carrots with the Dijon in the water and it had a really nice flavor to it. I'll definitely use this again next year and will try the sauce if I can stay focused and not forget it!!

Krista Smith