NOTE: After making this dish several times, I finally listened to my Irish friend who says he always slathered whole grain mustard over the top of the brisket. Wow! What a difference this mustard made. You will absolutely this traditional dish.
- 1 large Dutch oven with lid
- 1 (three pound) corn beef brisket with spice packet
- 2 tablespoon Deutsche Kuche whole grain mustard
- Spice packet
- 3 to 4 cups water
- 2 cloves garlic, left whole
- 2 large bay leaves
- ½ teaspoon whole peppercorns
- 4 to 5 medium red potatoes, unpeeled and halved
- 6 large carrots, peeled and halved
- 3 medium onions, peeled and halved
- 1 large head cabbage, cut into thick slices
Yield: 6 to 8
- Place brisket in the bottom of a Dutch oven and retain the brine included in the package. Trim the brisket of fat if desired. Slather the top of brisket with whole grain mustard and sprinkle the spice packet over the mustard. Add the water to barley cover the top of the brisket. Add the garlic, bay leaves and peppercorns. Bring the water to a boil and skim off any foam that may rise to the top of the broth. Reduce the heat to a gentle boil and place the lid on the Dutch oven; simmer for about 2 ½ hours.
- Taste the broth and add any additional spices if desired. Prepare the vegetables and add the potatoes, carrots, and onions; adding any additional water if needed. Place the cabbage slices over the vegetables, and cook until the vegetables are tender, about another 1 hour. Remove the vegetables to a large bowl. Remove the brisket to a large platter and let the meat sit for about 10 minutes before slicing. Slice the meat in about 1-inch slices and place the vegetables all around the meat. Serve while warm. Serves 8.