Patrick's Corned Beef and Cabbage – Sunset Magazine

Ingredients

• 3 cups coarsely chopped onions
• 4 large carrots (1 3⁄4 lbs.), peeled, quartered lengthwise, and cut into 2-in. pieces
• 2 tablespoons extra-virgin olive oil
• 2 pkg. (6 to 7 lbs. total) corned beef brisket,* with spice packets included
• 1 cup malt vinegar (sometimes sold as “fish and chips vinegar”)
• 1 can (about 15 oz.) Guinness stout
• 1 1⁄2 tablespoons each mustard seeds and coriander seeds
• 2 teaspoons each peppercorns, dill seeds, and whole allspice
• 2 bay leaves
• 2 1/2 pounds small (2-in.) red thin-skinned potatoes
• 3 pounds green cabbage (from 1 to 2 heads)
• Chopped flat-leaf parsley (optional)
• Coarse-grain mustard and Dijon mustard, for serving