Corned Beef And Cabbage

Directions

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2. To serve 12, use a 14 to 20 qt pan. Coarsely chop enugh onions and carrots to make 1 c. each. In pan, place onions and carrots, corned beef with any liquid, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice and bay leaves. Add in water to barely cover beef. Cover pan and bring to a boil over high heat. Simmer till meat is tender when pierced, 2 1/2 to 3 hrs.
3. Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths; halve them lengthwise if large. 2-inch lengths; halve them lengthwise if large. Cut cabbages in half through cores, then into wedges.
4. Scrub potatoes. Add in onions, carrots and potatoes to tender corned beef, place cabbage on top. Cover and return to simmering over high heat; reduce heat and simmer till cabbage is tender when pierced, 15 to 20 min.
5. With a slotted spoon scoop out vegetables onto hot serving dishes. Using tongs and a slotted spoon, remove beef to a cutting board; cut off and throw away fat, slice meat across the grain and place on hot platters. Serve meat and vegetables with coarse-grain and dijon mustards.