Corned Beef & Cabbage

Corned Beef and Cabbage

Every St. Patrick's Day I make a huge pot (about 9 lbs.) of Corned Beef with the necessary veggies (carrots, celery, potatoes and cabbage).  Served with some malt vinegar for the cabbage and a mustard sauce, it's a great meal for the whole family!
We used to have a dessert of Guinness floats, but since I don't imbibe any more we have whatever else sounds good.

Beef:
3-4 lbs. Corned Beef (Flat cut or end cut) with Herb/Seasoning Packet
3 cloves garlic
1 onion - cut in quarters
1 celery stalk - cut in 1" pieces
1 Bay Leaf
2 Bottles of Beer (whatever you like)
Cold water to cover
Bring to boil, reduce to med-low and cook for 3:30 (3 1/2 hrs.)

Veggies*:
Red potatoes - quartered (about two per person)
Carrots - cut diagonally into 1" slices (about one per person)
Green cabbage - cut into 6 wedges with core intact (more if desired)

At 2:45 add potatoes
At 3:00 add carrots and cabbage

*I have been roasting the carrots and potatoes (tossed with Olive Oil, S&P and crushed garlic) in the oven on 350°F Convection for ~20 minutes (or until tender when pierced with a knife), and that's just as tasty if not better.

Remove meat from pot and let rest for about 10 min.
Serve veggies around roast and enjoy!

Mustard Sauce
2 Tbsp Dijon mustard
1 Tbsp Yellow mustard
1 tsp Horseradish
Mix thoroughly and add anything else you would like to taste (favorite hot sauce, splash of beer/Irish Whiskey, sour cream...the possibilities are endless).