It's St. Patrick's week. Celebrate by cooking like the Irish would. Today's recipe comes from the book "Irish Traditional Cooking" by Darina Allen.
4 lbs. corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions
1 teaspoon dry mustard
Large sprig fresh thyme and some parsley stalks, tied together
Salt and freshly ground pepper
Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for another 1 to 2 hours or until the meat and vegetables are soft and tender.
Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Makes 6 to 8 servings.