Categories: Main

Ingredients

• 4lbs Corned Brisket of Beef
• 4-6 large Carrots, peeled and cut into big chunks
• 4 medium onions, peeled and quartered
• 2 tsp Dry English Mustard
• 1 large sprig Fresh Thyme
• 2 springs fresh flat-leaf Parsley
• 1 large head Green Cabbage

Directions

1. Place brisket in deep pot. Add carrots, onions, 1 tsp mustard, herbs and enough water to cover contents.

2. Bring water to boil slowly over medium heat then cover pot. Adjust heat so water barely simmers. Cook for 2 hours.

3. Cut cabbage into quarters (or eighths if it’s very big)

4. Nestle peices among other ingredients in pot. Cover and simmer for another 1-2 hours.

5. Discard stems from herbs.

6. Slice brisket thinly, across grain.

7. In small dish, mix 1 TBSP water and remaining mustard. Serve along-side platter.

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