1. Use a 14 to 20 qt. pan. 2. Coarsely chop enough onions and carrots to make 1 cup each. 3. In pan, place onions and carrots, corned beef with any liquid from meat, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice, and bay leaves. 4. Add water to barely cover beef. 5. Cover pan and bring to a boil over high heat. 6. Simmer till meat is tender when pierced, 2 1/2 to 3 hours. 7. Meanwhile, cut remaining onions into wedges. 8. Cut remaining carrots into 2 inch lengths, halve them lengthwise if large. 9. Cut cabbage in half through cores, then into wedges. 10. Scrub potatoes. 11. Add onions, carrots and potatoes to tender corned beef, place cabbage on top. 12. Cover and return to simmering over high heat; reduce heat and simmer till cabbage is tender when pierced, 15 to 20 minutes. 13. With slotted spoon, scoop out vegetables onto warm serving dishes. 14. Using tongs and a slotted spoon, remove beef to a cutting board. 15. Cut off fat. 16. Slice meat across grain, place on warm platters. 17. Serve meat and vegetables with mustards. ---------------------------------------------------------------------------
Nutrition
Ingredients
