Serves 4 with leftovers

1 corned beef (4 pounds)

4 bay leaves

6 peppercorns

4 allspice berries

1 teaspoon mustard seeds

5 carrots, cut into 3-inch pieces

1/2 large head green cabbage, cut into thin wedges

1 large rutabaga, cut into 2-inch pieces

4 Yukon Gold or Yellow Finn potatoes, quartered

Salt and pepper, to taste

2 tablespoons chopped fresh parsley

1/2 cup Dijon mustard (for serving)

1. In a large flameproof casserole, combine the corned beef with water to cover by several inches. Bring to a boil. With a large metal spoon, skim the surface thoroughly. Add more cold water to the pot and return to a boil. Skim again.

2. Add the bay leaves, peppercorns, allspice berries, and mustard seeds. Turn the heat to low, set the cover on askew, and simmer the meat for 3 to 4 hours or until it is very tender when pierced with a knife.

3. Let the mixture cool. Refrigerate overnight.

4. Skim the fat from the pan. Lift out the beef and cut off the excess fat. Return meat to the pot. Bring the liquid to a boil. Cover and simmer for 10 minutes.

5. Add the carrots, cabbage, rutabaga, and potatoes to the pot. Cover and simmer for 15 minutes or until the vegetables are tender.

6. Carve the meat against the grain. Set aside 16 thin slices for sandwiches. Arrange some of the remaining meat on each of 4 plates. Add carrots, cabbage, rutabaga, and potatoes. Taste the cooking liquid for seasoning; add salt and pepper, if you like. Spoon juices over the meat and vegetables. Sprinkle the vegetables with parsley. Serve with mustard.

Sheryl Julian

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