Basic Corned Beef Dinner

1. Gather the ingredients.

   

2. Combine the whole allspice berries, peppercorns, bay leaves, and thyme in a cheesecloth bag.

   

3. Tie the bag tightly with butcher's twine.

   

4. Put the corned beef in a 6- to 8-quart saucepan or Dutch oven.

   

5. Add beef broth, the seasoning bag, the onion, the garlic, and enough water until the beef is just covered.

   

6. Bring to a boil; reduce heat to low, cover, and simmer for 2 hours.

   

7. Remove the corned beef to a cutting board, cover with foil, and keep warm.

   

8. Skim fat from the broth.

   

9. Add the potatoes and carrots to the broth (remove some of the broth if there is too much liquid).

   

10. Bring to a boil; cover, reduce heat to medium-low, and cook for 10 minutes.

    

11. Add cabbage wedges and continue cooking for about 20 minutes, or until cabbage and vegetables are tender.

    

12. Remove the vegetables to a platter and keep warm.

    

13. Reserve 2 cups of the cooking liquid if making the mustard sauce. 

    

Optional Mustard Sauce

1. Gather the ingredients.

   

2. In a saucepan over medium heat, melt butter.

   

3. Add flour and cook, stirring, for 2 minutes.

   

4. Stir in 2 cups of liquid from the corned beef and the heavy cream into the flour mixture.

   

5. Whisk in grainy mustard.

   

6. If desired, add a few teaspoons of prepared horseradish, to taste.

   

7. Slice the corned beef and serve with the vegetables and mustard sauce. Sprinkle parsley over the potatoes and cabbage, if desired.

   

8. Serve and enjoy!