HAPPY ST PATRICK DAY /OLD SCHOOL CORN BEEF AND CABBAGE 🥬

This is my recipe for the most awesome flavorful,juicy corn beef and you ever eaten and cooked
very easy simple recipe
OLD SCHOOL Corn beef and cabbage

3 lb corned beef brisket
1 lb carrots, peeled and chopped
1 lb. potatoes, red, white, or gold
1 onion, diced
1 head of cabbage, sliced or quartered
1 bay leaf
1/2 tsp. allspice
1/2 tsp mustard seeds
1/2 tsp black pepper corns
1/2 tsp whole cloves
water to cover the corn beef completely

Mustard Sauce

2 Tbsp. Dijon mustard
4 Tbsp. plain Greek yogurt
1 Tbsp. honey

Directions:
Place spices in spice grinder or blender to crush in small pieces
rub spices over brisket on top and bottom
Place onion and carrots in a stock pot Lay the corn beef on top and fill with water until the corn beef is completely covered.

Turn the heat on high and when it starts to boil, lower the heat to low and simmer covered for 1 hour for every pound of beef you have.

In my case, the beef weighed 3lbs so it will simmer for a total of 3 hours.

After 2 1/2 hours of cooking (or the last 30 minutes) add the potatoes. When the corn beef is done, remove it from the pot to another dish. Lightly cover with foil and let it rest for 15 minutes.

Once you remove the beef, add in the cabbage to the pot and simmer for 15 minutes more. You may have to bring the pot back up to a boil and then lower the temperature to simmer.

When it's time to eat, slice the corn beef across the grain into your desired thickness. Serve with the carrots, cabbage, and potatoes and the mustard sauce. Happy St. Patrick's Day! Enjoy.

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