Corned Beef and Cabbage

Place the rinsed Corned Beef Brisket (4 lb) into a large dutch oven, and cover it with enough Water (as needed). Then add Yellow Onion (1), Garlic (1 head), Celery (3 stalks), Fresh Parsley (3 stalks), Brown Sugar (2 Tbsp), Bay Leaves (2), and the seasoning mix from the corned beef package. Bring to a simmer. Skim the form from the top, cover, and cook on low for 2-3 hours.

Remove the brisket from the broth, and cover it with foil to rest. Skim out the onion, celery, and herbs. Add Baby Potato (1 lb) and Carrots (3). Cook until almost tender, about 20 minutes.

Add the Green Cabbage (1 head), and continue cooking until tender, about 15 minutes.

Slice the brisket against the grain, and trim the extra fat if needed.

Transfer sliced beef with carrots, potatoes, and cabbage with broth to the serving plate. Garnish with Fresh Parsley (2 Tbsp) and serve with Whole Grain Mustard (2 Tbsp) on the side.