- 3 lbs. corned beef
- 1 tbsp. pickling spice
- 3 c. Red Irish Ale
- 3 c. beef stock
- 1 medium onion, sliced
- 16 oz. Potato Inspirations® potatoes
- 3 sprigs fresh thyme
- 2 bay leaves
- 1½ c. carrots
- 1½ c. celery, cut into chunks
- 1 green cabbage, cut into wedges
- ¼ c. fresh parsley, chopped
- ½ c. Stone Ground Irish Mustard
To make the corned beef, place in a large Dutch oven or heavy bottomed pot. Add the pickling spice and cover the corned beef with beer and beef stock.
Cook on high heat and bring the liquid to a boil, reduce heat to a simmer. Add the onions and simmer for 2 hours.
Add potatoes, thyme and bay leaves. Simmer for 20 minutes, then add carrots, celery and cabbage; continue to simmer for another 10 minutes. Once all the vegetables are tender, turn off heat, remove corned beef and allow it to rest for about 15-20 minutes. Discard the bay leaves and thyme sprigs.
Slice the corned beef and return it to the pot.
Serve beef with the vegetables on a platter, spooning some of the broth over everything and sprinkle with chopped parsley.