|6 pounds||Corned beef brisket or round, spiced or unspiced|
|1 cup||Malt vinegar|
|6 ounces||Irish stout|
|1 tablespoon||Mustard seed|
|1 tablespoon||Coriander seed|
|½ tablespoon||Black peppercorns|
|½ tablespoon||Dill seed|
|½ tablespoon||Whole allspice|
|3 pounds||Cabbage, rinsed|
|2½ pounds||Small red potatoes|
|½ cup||Coarse grain mustard|
|½ cup||Dijon mustard|
To serve 12, use a 14 to 20 quart pan. Coarsely chop enugh onions and carrots to make 1 cup each. In pan, place Onions and carrots, corned beef with any liquid, vinegar, stout, mustard seed, Coriander, peppercorns, dill, allspice and bay leaves. Add water to barely Cover beef. Cover pan and bring to a boil over high heat. Simmer until Meat is tender when pierced, 2½ to 3 hours.
Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths; halve them lengthwise if large. 2-inch lengths; halve them lengthwise if large. Cut cabbages in half through cores, then into wedges. Scrub potatoes. Add onions, carrots and potatoes to tender corned beef, place cabbage on top. Cover and return to simmering over high heat; reduce heat and simmer until cabbage is tender when pierced, 15 to 20 minutes. With a slotted spoon scoop out vegetables onto warm serving dishes. Using tongs and a slotted spoon, remove beef to a cutting board; cut off and discard fat, slice meat across the grain and place on warm platters. Serve meat and vegetables with coarse-grain and dijon mustards.