2- 2 1/2 pound corned beefs with spice packets included
10 red potatoes, rinsed
10 carrots, pealed and halved
2 heads of cabbage, quartered
1 yellow onion, halved
2 T Yellow Mustard
2 T ketchup
4 T cider vinegar
1/3 c brown sugar
Trim corned beefs of most of the visible fat. Place in a pot and cover with cold water. Add spice packets. Bring to a boil, cover and simmer for 2 1/2 hours.
For the final hour add the potatoes and carrots.
Take the meat out, add the cabbage and simmer for 40 minutes while the meat rests.
Mix the sauce ingredients together.
After resting for 20 minutes, place the corned beef pieces in a pan and cover with sauce. Bake in the oven at 350 for about 20 minutes.
Slice the corned beef and arrange on a platter with the sauce poured over the top.
Place veggies in a bowl with a few cups of the cooking liquid.
Serve with yellow mustard, rye bread and Irish soda bread.
Today I am thinking of my Father in Law, who passed away last April. I miss him so much. I miss him cooking this meal, but in his honor and for my husband, I will do it each and every year.
Where ever you may be Bill, we love you, and we honor your memory today.