Corned Beef

1 corned beef brisket (about 4 pounds)
Prepared mustard
1 Tbsp. red pepper flakes
1 Tbsp. dried parsley flakes
2 Tbsp. vinegar
4 medium potatoes
1 large onion
1 medium head of cabbage

Trim excess fat from brisket. Spread mustard on top of beef. Sprinkle pepper and parsley flakes over the mustard. In this country a corned beef brisket usually comes with spices and juices in the package. Add the spices and juices from corned beef brisket package. Place meat in Dutch oven. Add vinegar and just enough water to almost cover meat, but don't put in so much water that you cover the mustard and spice topping. Heat just to boiling and then reduce heat, cover pan and simmer for 2 to 3 hours or until meat is tender. Quarter potatoes and chop the onion and add both to pan. Cover and return to boil. Reduce heat and simmer for 15 minutes. Core the cabbage, cut it into wedges and add to pan. Cover and cook for 20 minutes more until veggies are tender. Place meat and veggies on a platter and season with salt and pepper.

I like to serve this with a little extra vinegar to be sprinkled on the cabbage.

The Skinny: Corned beef brisket has quite a bit of fat so take it easy on the portion sizes.