3 pound corned beef brisket
1 pound carrots
1 pound potatoes
1 large turnip
2 large parsnips
4 large onions peeled and quartered
1 bottle of any type of beer (dark beer works best)
1 large head of cabbage cored and cut into 8 pieces
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1/2 teaspoon mustard seed
Rinse the corned beef brisket under cold water. Carrots can remain unpeeled but should be washed completely then chopped into 3" chunks. Parsnips may be peeled or unpeeled, washed and chopped into chopped into 1 1/2" chunks. Peel the turnip cut into 3" chunks and set aside. The next step is to prepare the corned beef.
To prepare corned beef, rinse carefully under cold water then place the corned beef into the bottom of a very large pot. Add twelve cups of water and bring to a rolling boil. Reduce heat to medium, and add carrots, turnip and parsnips as well as all spices.
Reduce to medium heat and allow to simmer for 40 minutes. Add the potatoes and onion to the pot and allow to simmer for an additional 15 minutes or until the potatoes are fork tender. Add the cabbage and beer and simmer on medium heat for fifteen minutes until the cabbage is tender.
This recipe will be sufficient for 8 hearty appetites. It is best to serve this with plenty of ground pepper, crusty bread and a variety of mustard on the side. Some people like the cabbage with vinegar so you may also consider placing a small bottle within easy reach.
Leftovers should be stored in airtight containers, with the cabbage being separated from the meat if possible. Leftover corned beef makes a great sandwich on rye bread. with yellow mustard.