Servings: 8-10

Ingredients:

  • 4 lb Kobe Corned Beef
  • 3 large carrots, cut into large pieces
  • 6 to 8 small onions, peeled and quartered
  • 1 t dry English Mustard
  • 1 large sprig fresh thyme and
  • some parsley stalks, tied together
  • 1 green cabbage
  • salt and freshly ground pepper
  • 2 lb New Potatoes, quartered
  • 1 T Dijon mustard

Preparation:

  1. Put the Kobe Corned Beef into a soup pot with the carrots, onions, mustard and the herbs.
  2. Cover with cold water, and bring gently to a boil.
  3. Slowly simmer, covered, for 2 hours.
  4. Discard the outer leaves of the cabbage, cut in quarters and add to the pot.
  5. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.
  6. 45 minutes before end of Corned Beef cooking time, place quartered new potatoes in a separate pot and bring to a simmer for 25 minutes.
  7. Test for doneness, drain and hold warm.

Serve the corned beef in slices, surrounded by the vegetables, new potatoes and cooking liquid. Serve with Dijon Style mustard.