1. I a large heavy-bottomed stockpot, combine beef, 2 onions, 2 carrots, the celery, the bay leaves and the parsley. 2. Add enough cold water to cover the beef by 3 inches and bring to a boil; reduce heat to simmer and cover. 3. 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. 4. 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. 5. 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. 6. Slice the beef into 1/4-inch-thick pieces; surround the meat with the vegetables, served whole. 7. 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. 8. Serve with a warm loaf of crusty country bread or soda bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
