Corned Beef & Cabbage

Ingredients:

3kg Pickled Beef Brisket

4 large carrots, cut into large chunks

10 small onions, roughly chopped

1 teaspoon powdered English mustard

1 large spring of fresh thyme and several parsley stalks tied together

1 cabbage

Salt and pepper to taste

Method

1. Put the brisket into a large pot with the carrots, onions, mustard powder and herbs.

2. Cover with cold water; bring to a boil and then lower heat and simmer for 1 hour. From time to time, skim fat from top as it rises.

3. Discard the outer leaves of the cabbage and cut into quarters, Add to the pot and cook for another one to two hours or until the meat and vegetables are tender.

4. Serve the brisket cut into slices and surrounded by the vegetables. Serve with a generous amount of potatoes, boiled in their jackets and mustard.

5. Crack open a bottle of Stout and enjoy!