Mary Ellen'S Corned Beef, Carrots And Cabbage With Spicy Mustard - cooking recipe

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

Preparation

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.