MARY ELLEN'S CORNED BEEF, CARROTS AND CABBAGE WITH SPICY MUSTARD

Mary Ellen's Corned Beef, Carrots and Cabbage With Spicy Mustard image

This dish is a great choice for weekend gatherings, because you can throw everything in the pot and leave it to cook until guest arrive. Whats more, the leftover beef can be shredded, mixed with grated potatoes and grated onions, fried and served over eggs for breakfast. If the corned beef you buy comes with corning herbs include them in the broth.

Provided by Barb G.

Time 5h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 1326.5, Fat 72.6, SaturatedFat 24.2, Cholesterol 370.8, Sodium 4415.8, Carbohydrate 87.8, Fiber 15.6, Sugar 15.9, Protein 79.6