Corned Beef with Cabbage


  • 4 pounds corned brisket of beef
  • 3 large carrots, cut into large chunks
  • 6 to 8 small onions
  • 1 teaspoon dry mustard
  • ¼ teaspoon thyme
  • ¼ teaspoon parsley
  • 1 head of cabbage (remove two layers of outer leaves)
  • Salt and pepper
  • Boiled potatoes as accompaniment


  1. Place brisket in a large pot. Top with carrots, onions, mustard, thyme, and parsley.
  2. Cover with cold water, and heat until the water just begins to boil.
  3. Cover the pot with the lid, lower the heat, and simmer the mixture for 2 hours.
  4. Using a large knife, cut the cabbage into quarters, and add the cabbage wedges to the pot.
  5. Cook for another 1 to 2 hours or until the meat and vegetables are soft and tender.
  6. Remove the vegetables to a platter or bowl, cover with foil, and keep them warm.
  7. Remove the brisket, place it on a cutting board, and slice it.
  8. Serve the corned beef slices on a platter, surrounded by the vegetables.
  9. Ladle a little of the cooking liquid over the meat and vegetables.
Serves 12 to 16.

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