Corned Beef & Cabbage
Prep: 30 minutes
Cook: 2 hours 30 minutes • Serves: 6
Corned Beef
1 cabbage cut into 8 wedges
4 medium carrots, large chunks
2 pounds small red bliss, quartered or halved
1 large onion, sliced thick
3 quarts water
2 bay leaves
1/4 cup brown sugar
Mustard sauce
1 tbsp mustard
1 tsp thyme (fresh)
1 lemon, juiced
salt & pepper to taste
1.Remove corned beef from packaging, drain excess liquid and place in a Dutch oven and cover with water. If there is a spice packet add to the water with the bay leaves and brown sugar, cover with a lid, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.
2.Once the corned beef has cooked for a couple hours, add the vegetables, cover and cook for an additional 30 minutes or until the vegetables are fork tender.
3.Remove from the heat and separate the beef and vegetables onto different serving vessels.
4.For the mustard sauce whisk together the ingredients until completely smooth. Place in a small bowl with serving spoon.