CORNED BEEF AND CABBAGE

• servings: 4-6

Ingredients

1(12-ounce) bottle lager beer

½ cup whole-grain mustard

1 head green cabbage, sliced

1 yellow onion, sliced

3 medium garlic cloves, sliced

2 teaspoons toasted caraway seeds

Kosher salt and freshly ground black pepper

1 (3-pound) corned beef brisket

2 pounds baby Yukon Gold potatoes

3½ tablespoons Bertman Original

Ballpark Mustard

Freshly grated horseradish, for serving

Irish Soda Bread (page 257)

Directions

1. In a large Dutch oven, stir together 2 cups water, the beer, and whole- grain mustard. Add the cabbage, onion, garlic, and caraway seeds and stir to combine. Season with a pinch of salt and twist of pepper. Position the corned beef fat-side up on top of the vegetables. Bring to a boil, then reduce the heat to medium-low to maintain a gentle simmer, cover, and cook for 2 hours.

2. Add the potatoes and continue cooking until the corned beef and potatoes are tender, about 2 hours more. Transfer the meat to a cutting board and let rest for 10 minutes before slicing.

3. To the cabbage in the Dutch oven, add the ballpark mustard and stir to combine. Taste and adjust for seasoning, adding salt and pepper as needed

4. Slice the corned beef against the grain, garnish with horseradish, and serve with the cabbage and potatoes. Have soda bread on the side.