You need:
• 4-pound corned beef brisket
• 3 large carrots, cut into large chunks
• 6 to 8 small onions, roughly chopped
• 1 teaspoon powdered English mustard
• 1 large spring of fresh thyme and several parsley stalks tied together
• 1 cabbage
• Salt and pepper to taste
Directions:
Put the corned beef into a large pot with the carrots, onions, mustard powder and herbs.
Cover with cold water; bring to a boil and then lower heat and simmer for 1 hour. From time to time, skim fat from top as it rises.
Discard the outer leaves of the cabbage and cut into quarters, Add to the pot. * Cook for another one to two hours or until the meat and vegetables are tender.
Serve the corned beef cut into slices and surrounded by the vegetables. Serve with a generous amount of potatoes, boiled in their jackets.
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