- One 5-pound corned beef with seasoning packet
- Two 12-ounce bottles pale ale
- 1 large onion, quartered
- 6 garlic cloves, crushed
- 2 bay leaves
- 1 1/2 pounds baby red potatoes, halved if small or quartered if large
- 3 cups distilled white vinegar
- 2 tablespoons mustard seeds
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 1/2 pounds green cabbage, cored and sliced 1/2 inch thick
- 1 cup chopped parsley
- 2 tablespoons each whole-grain mustard and Dijon mustard, combined
How to make this recipe
In a large pot, combine the corned beef and its seasonings with the beer, onion, garlic, bay leaves and 12 cups of water and bring to a boil over high heat. Cover and simmer over low heat until the beef is tender, about 2 hours and 30 minutes.
Meanwhile, in a medium saucepan, combine the potatoes with the vinegar, mustard seeds, sugar, salt and 3 cups of water and bring to a boil. Simmer over moderate heat until the potatoes are tender, 12 to 15 minutes. Transfer to a large heatproof bowl and let cool completely in the liquid. Stir in the cabbage and refrigerate for 1 hour, stirring occasionally. Drain well, transfer to a serving bowl and stir in the parsley.
Transfer the corned beef to a carving board and let rest for 15 minutes, then slice against the grain. Serve alongside the salad, passing the mixed mustards at the table.
The sliced corned beef can be refrigerated in the cooking liquid for up to 3 days.