Saint Patrick's Day Corned Beef

Serves: 6 Cooking/Prep Time: 225 minutes

Ingredients:

* 1 5 lb. Corned Beef Brisket
* 1 12 oz. bottle of dark beer
* 4 large carrots, halved crosswise
* 2 medium onions, each studded with 3 cloves
* 2 medium celery stalks, halved crosswise
* 3 large leeks, halved lengthwise
* 1 green cabbage (about 3 pounds) cored and cut into 6 wedges
* ¼ cup 1 tbsp chopped fresh parsley, divided
* Salt and freshly ground black pepper, to taste
* ¼ cup firmly packed dark brown sugar
* ¼ cup Dijon-style mustard

Preparation:

1. Place beef in a large Dutch oven. Add beer and enough cold water to cover the beef.
2. Add the carrots, onions and celery. Bring to a boil over medium-high heat.
3. Reduce heat to low; cover and simmer, turning beef every 45 minutes until it is fork tender, 2 ½ to 3 hours.
4. Preheat the oven to 350 °. Transfer the corned beef to a shallow baking pan, fat-side up. Cover with foil and set aside.
5. Using a colander, strain broth from the pot; discard vegetables. Set aside 1 cup of broth.
6. Return the remaining broth to the pot; add leeks, cabbage, ¼ cup of parsley, and salt and pepper to taste. Bring to a boil over high heat.
7. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 30 minutes. Strain and discard broth; set aside vegetables.
8. In a small bowl, combine the brown sugar and mustard; mix well. Trim any excess fat off of the beef and then spread the glaze over it evenly.
9. Return the beef to the baking pan; pour the reserved broth over the beef. Bake beef for 15 minutes, and then remove from the oven.
10. Using a sharp carving knife cut corned beef crosswise into thin slices.
11. Transfer sliced beef to a large serving platter and surround it with the leeks and cabbage.
12. Just before serving, reheat the reserved broth in a small saucepan over medium-high heat; drizzle 2 tbsp over the beef and then sprinkle it with the remaining parsley.
13. Transfer any remaining broth to a gravy boat and serve immediately with the corned beef.

For a traditional Irish side dish to serve with this, combine mashed potatoes with steamed kale, pepper, and chopped, cooked white onions!