Corned Beef and Cabbage for St. Paddy's Day

[Bethella]

Put corned beef in pot with the spice packet, an onion, a carrot and a stick of celery. Cover with water and boil for 3 hours.

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Mix 1/2 cup brown sugar and 1/8 cup mustard. Remove beef from the water, place in a pan and spread the mustard mixture over the top. Bake the beef at 350 F for an hour.

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While the beef is baking, strain as much of the veggies and spices out of the broth as you can. Add potatoes, carrots and rutabaga and boil. After 30 minutes add the onions. After an additional 15 minutes, add the cabbage and cook for another 15 minutes. (The root vegetables will have been cooking for an hour). Serve with the strained broth.

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