- 2 pound corned beef
- 1/4 cup yellow mustard
- 3 cup garlic cloves
- 1 pound carrots
- 1 cup parsnips
- 1 cup turnip
- 1 cup onion
- 1 head green cabbage
- 4 head potatoes
Start preparation by trimming some of the fat off of the meat, and set it aside to use later in the recipe.
Next, place the beef in a shallow cooking pan with fat side facing up.
Smear the meat with yellow mustard, and then top with the crushed garlic.
Cover with foil and bake at 350 degrees for 1 hour.
Remove the foil halfway through the cook time; to allow the beef to brown properly.
Next, peel and chop the parsnips, turnip, onion and carrot.
Shred the cabbage by slicing into quarter-inch pieces.
Place the vegetables in a large stockpot with the reserved fat and enough water to cover the vegetables.
Bring to a boil, then reduce heat and simmer for 1 hour, or until vegetables are tender.
Then add the potatoes and cook for an additional 45 minutes.
Slice the corned beef and serve with the cabbage and vegetables.
Corned beef can be found in the meat departments of most supermarkets or requested from your local butcher.
It is sometimes labeled as beef brisket.