Instructions: For potatoes: Butter and chopped parsley to taste

Optional: Mustard Horseradish Sauce (see notes)

(Notes: If desired, prepare Mustard Horseradish Sauce to serve on the side.

Combine 4 tablespoons Dijon mustard and 4 tablespoons prepared horseradish; stir to blend. If desired, add pinch of dried dill.)

Place corned beef in large pot. Add water to cover about 1 inch above meat, and the pickling spices. Cover and bring to boil on high heat. Reduce to medium-low and simmer 3-4 hours. During first 30 minutes of simmering, remove lid 3-4 times and skim off gray, foamy scum that rises to surface with wire skimmer or large spoon. This will give clearer purer broth. During last hour of simmering, add carrots and onions, cover again. During last 15 minutes, add cabbage, cover again.

Transfer meat to cutting board; allow to rest 10 minutes before cutting into slices. Place meat and vegetables on serving platter and, if desired, brush vegetables with melted butter. Toss boiled new potatoes with butter and parsley to taste. Place on platter with corned beef or serve separately.

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