Martini and Mustard Corned Beef and Cabbage
3lbs. corned beef brisket
2 tablespoons Gil’s Roasted Garlic Champagne Mustard (plus more for serving)
1/2 head green cabbage, cut into wedges
1/2 head red cabbage, cut into wedges
5-6 whole carrots, peeled and quartered
5-6 medium yellow potatoes, peeled
Place corned beef (and any spice packet that came with the corned beef) in a large pot or dutch oven. Whisk together the martini mix and mustard until combined, add to the pot. Add water to the pot, just covering the corned beef. Cover the pot and bring to a simmer over medium heat. Cook for 2 hours, turning the corned beef over every hour.
After the initial cook, remove the lid and add the cabbage, carrots, and potatoes, nestling them into the cooking liquid. Cook for another (1) hour or until the corned beef and vegetables are tender. Using tongs, remove everything from the pot and set aside on a large plate or platter to rest before slicing and serving. Serve with a little roasted garlic champagne mustard on the side.