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1 corned beef brisket
one or two onions
some carrots
some celery
a couple bay leaves
one or two whole cloves
1 tsp black peppercorns
1 tsp mustard seed
1 tsp red pepper flakes
some carrots
some onions
some parsnips
some red potatoes, whole
some cabbage
Remove beef & spice packet from packaging. Add first bunch of onions (cut in half), carrots (peeled) & celery (cut in half) to a pot. Put beef on top, fill with water to cover meat and add spice packet, bay leaves, cloves, peppercorns, mustard seed & pepperflakes.
Bring to a boil and reduce heat as low as possible and cook all day. After 8 hrs remove meat and set in pan to rest. Remove and discard vegetables, saving the broth.
Add fresh carrots, onions, parsnips, and potatoes. Cook until tender, heat can be turned up if needed. Cut cabbage into large pieces, add to pot and cook for an additional 10 minutes.
Aunt Sharron's Killer Mustard
5 ounces colemans dry mustard
1 cup vinegar
2 Each egg -- beaten
1 1/2 cups sugar
Stir mustard and vinegar together to combine- let rest as long as
possible.
mix together eggs, sugar, and mustard in mixing bowl
heat over double boiler and cook slowly wisking constantly till done
Outstanding Stuff.
2005 BRG/W JCW
