A delightful twist on the classic corned beef and cabbage recipe, featuring enhanced flavors and textures.
Place the corned beef in a large pot and cover it with water.
Ensure the beef is fully submerged for even cooking.
Add the bay leaves, peppercorns, allspice, cloves, and mustard seeds to the pot.
Tie the spices in a cheesecloth for easy removal later.
Bring the pot to a boil, then reduce the heat to a simmer, cover, and cook for 3 hours.
Check occasionally to ensure the water level covers the beef.
Add the carrots and potatoes to the pot and simmer for 15 minutes.
Cut the vegetables into uniform sizes for even cooking.
Add the cabbage wedges to the pot and cook for an additional 10 minutes.
Avoid overcooking the cabbage to maintain its texture.
Remove the corned beef from the pot and let it rest for 5 minutes before slicing thinly against the grain.
Slicing against the grain ensures tender pieces.
Arrange the sliced beef and vegetables on a serving platter and serve with mustard or horseradish sauce.
Garnish with fresh parsley for a touch of color.
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