Classic Corned Beef & Cabbage

corned1-710This traditional recipe cooks for four hours but what a great addition to your St. Patrick’s Day dinner. Katie, the Parsley Thief  shares this simple yet delicious recipe. It serves eight people. This meal is particularly great when served with some mustard & horseradish cream as condiments.
Classic Corned Beef & Cabbage
2- 3 pound corned beef briskets
6 large carrots, peeled & cut into large chunks
3 large onions, peeled & quartered
2 teaspoon dry mustard
a few sprigs each of fresh parsley & fresh thyme, tied together
4 small heads of cabbage
Put the corned beef brisket into a large stock pot. Add the carrots, onion, mustard & herb bundle. Cover with cold water & bring to a boil. Reduce the heat to a simmer, cover the pot & cook for 2 hours. Trim the outer leaves of the cabbage off. Cut into quarters & add to the pot. Cook for an additional 2 hours.
Remove the corned beef from the pot & transfer to a cutting board. Remove any visible fat from the brisket & cut into thin slices against the grain. Using a slotted spoon, remove the cabbage & carrots. Transfer the corned beef & vegetables to a serving platter & serve.
Click here for the printable recipe.