Ingredients

The following ingredients have 4 Servings
  • 3 Pounds corned beef brisket with spice packet
  • 2 bay leaves
  • 1 tablespoon coriander seed
  • 2 teaspoons mustard seed
  • salt and fresh ground pepper (, to taste)
  • 1 pound carrots
  • 3 pounds small potatoes (, peeled)
  • 2 large onions (, cut into wedges)
  • 1 green cabbage (, cut into wedges)

Instruction

  • Place brisket in a large dutch oven or stock pot.
  • Season with spice packet, bay leaves, coriander seed, mustard seed, salt and pepper.
  • Cover with water. You can also use a combination of beef broth and a bottle of Guinness.
  • Bring to a boil; reduce heat, cover, and simmer for 2 hours.
  • Add potatoes and carrots and return to a boil.
  • Reduce heat to a simmer; cook covered for about 30 minutes, or just until beef and vegetables are tender.
  • Add onions and cabbage to the pot and return to a boil.
  • Reduce heat to a simmer, cover, and cook for about 15 minutes, or until onions and cabbage are tender.
  • Remove from heat and serve warm.