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This is a perfect dish for groups and gatherings, because you can throw everything in the pot and leave it to cook until guests arrive. The leftover beef can be shredded, mixed with grated potatoes and grated onions, fried and served over eggs for breakfast the following morning.
Tip If the corned beef you buy comes in a plastic wrapper with corning herbs, include them in the broth.
Serving: 6
Ingredients:
In a large heavy-bottomed stockpot, combine the beef, 2 onions, 2 carrots, the celery, bay leaves and parsley. Add enough cold water to cover the beef by 3 inches and bring to a boil. Reduce the heat to a simmer and cover. Cook for 3 to 3 1/2 hours, turning 2 to 3 times. Cook until the beef is very tender, almost shredding when speared with a fork. Remove the meat from the pot and strain the broth into a large bowl. Discard the solids and return the meat and the strained broth to the pot.
Add the mustard, remaining onions, carrots, cabbage and potatoes. Bring to a boil, reduce the heat and simmer 50-60 minutes until all the vegetables are tender. Season the broth with salt and pepper if needed.
Slice the beef into 1/4-inch-thick slices. Surround the meat with the vegetables, served whole. The broth should be served on the side with a ladle. Make sure to have deep plates with a lip so lots of broth can be poured over the meat and vegetables, or use shallow bowls. Serve with a warm loaf of country bread.