Wild Thyme – Corned Beef & Cabbage

Corned Beef

• 4 lb corned brisket of beef
• 3 large carrots, cut into large chunks
• 6 to 8 small onions
• 1 teaspoon dry English mustard
• large sprig fresh thyme and some parsley stalks, tied together
• salt and freshly ground pepper

Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.

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Wild Thyme is located at 1060 Chinoe Rd, Suite 108 in Lexington.