|Nutritional Guidelines (per serving)|
This is a hearty meal in one pot with corned beef, cabbage, potatoes, and carrots in a savory broth. Feeds a dozen hungry guests or plan on leftovers.
- 1-3/4 pounds onions, divided use
- 2-1/2 pounds carrots, divided use
- 6 pounds corned beef brisket or round, spiced or unspiced
- 1 cup malt vinegar
- 6 ounces Irish stout beer
- 1 tablespoon mustard seed
- 1 tablespoon coriander seed
- 1/2 tablespoon black peppercorns
- 1/2 tablespoon dill seed
- 1/2 tablespoon whole allspice
- 2 bay leaves
- 3 pounds cabbage, rinsed
- 2-1/2 pounds small red potatoes, scrubbed
- 1/2 cup coarse grain mustard, optional
- 1/2 cup Dijon mustard, optional
You'll need a heavy-duty pot large enough to hold 4 gallons for this large quantity recipe.
Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest. Place the corned beef in the stockpot. Add the chopped onions, carrots, , , mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice, and bay leaves. Add enough water to cover the corned beef, and stir to combine. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender.
While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2-inch chunks. (Larger carrots should be halved first.) Slice each head of cabbage into 8 wedges.
Add onions, carrots, and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer about 20 minutes, until potatoes and cabbage are fork-tender.
To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and/or coarse-grained mustard complement the corned beef as optional condiments.