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Submitted by: Heidi McInnish from Chula Vista, CA
Originally shared on the web 03/21/2011

2 to 3 onions, chopped
1-1/4 lb. baby carrots
3-lb. corned beef brisket with seasoning packet
1/2 c. malt vinegar
Optional: 1/4 c. Irish stout
1-1/4 lbs. redskin potatoes
1 to 1-1/2 heads cabbage, cut into serving-size wedges
Garnish: coarse grain mustard, Dijon mustard

Arrange onions, carrots, corned beef and any liquid, seasoning packet, vinegar and stout, if desired, in a large stockpot. Add water just to cover the beef. Cover pot; bring to a boil. Reduce heat and simmer for 2-1/2 to 3 hours until meat is tender. Add potatoes and cabbage to pot. Cover and simmer over high heat 8 to 10 minutes; reduce to medium and simmer an additional 15 to 20 minutes until potatoes and cabbage are tender. Remove vegetables to serving dish; place corned beef on a cutting board. Let rest 2 to 3 minutes; remove any fat and slice across the grain. Serve with vegetables and mustards. Serves 6 to 8.