Stove Top Corned Beef and Cabbage

Ingredients

* 1 3/4 lbs onions
* 2 1/2 lbs carrots
* 6 lb corned beef brisket or round, spiced or un-spiced
* 1 cup malt vinegar
* 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 lb cabbage, rinsed
* 2 1/2 lb small red potatoes
* 1/2 cup coarse grain mustard
* 1/2 cup dijon mustard

Use a 14 to 20 quart pan.

Directions:

1. Coarsely chop enough onions and carrots to make 1 cup each. In pan, place. onions and carrots, corned beef with any liquid, vinegar, mustard seed, coriander, peppercorns, dill, allspice and bay leaves.

2. Add water to barely. cover beef. Cover pan and bring to a boil over high heat. Simmer until. meat is tender when pierced, 2 1/2 to 3 hours.

3. Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths; halve them lengthwise if large. Cut cabbages in half through. cores, then into wedges.

4. Scrub potatoes. Add onions, carrots and potatoes to tender corned beef, place cabbage on top.

5. Cover and return to simmering over high heat; reduce heat and simmer until cabbage is tender when pierced, 15 to 20 minutes.

6. With a slotted spoon scoop out vegetables onto warm serving dishes. Using tongs and a slotted spoon, remove beef to a cutting board; cut off and. discard fat, slice meat across the grain and place on warm platters. Serve meat and vegetables with coarse-grain and dijon mustard.

Serves: 12