This is one of Lexi's favorite meals.
4 lb corned brisket of beef
3 large carrots, cut into chunks
6 small onions
1 teaspoon dry mustard
large sprig fresh thyme & parsley stalks
1 cabbage
salt and pepper
Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.
Serve with potatoes and mustard.
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