Corned Beef and Cabbage

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  3 lbs Beef Brisket, Corned
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  1 tbsp 1 tablespoon pickling spice*
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  2 2 bay leaves
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  4 Garlic(12g)
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  2 cup 2 cups water
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  4 Carrots(244g)
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  1 lbs Potato, Yukon Gold
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  1 Yellow Onion(110g)
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  1 Cabbage, Green(908g)
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  1.5 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

Instructions

1. 1Rinse the corned beef brisket under cold water, pat dry with paper towels, and trim excess fat with a paring knife, leaving the meat intact.
2. 2Place the brisket into a large stockpot (6 quarts or larger), cover with at least 1 inch of water, add minced garlic cloves, and bring to a boil over high heat—approximately 10–15 minutes until rolling boil.
3. 3Reduce heat to low, cover, and simmer for 3 hours over low heat until the brisket reaches an internal temperature of 180–190°F and is fork-tender.
4. 4Turn off heat and let the brisket cool for 10 minutes in the pot, then carefully remove it to a cutting board with kitchen tongs; reserve 2 cups of strained cooking liquid in a bowl and discard the rest.
5. 5Return the 2 cups strained liquid plus 2 cups fresh water to the pot, add the carrots, potatoes, onion, and cabbage, and bring to a boil over high heat—approximately 5–7 minutes until rolling boil; reduce heat to low, cover, and simmer for 25–30 minutes over low heat, basting vegetables with hot liquid twice, until tender and easily pierced with a fork.
6. 6While vegetables cook, let the corned beef cool for 20 minutes at room temperature, then slice against the grain into ¼-inch strips.
7. 7Transfer the cooked vegetables to a serving platter with a slotted spoon, arrange the sliced corned beef on top, stir Dijon mustard into the remaining cooking liquid until combined, and spoon the mustard sauce over the platter.
8. 8Divide evenly into 6 airtight containers while hot and refrigerate for meal prep storage.