Step 1

Place the corned beef into a large Dutch oven, or a heavy pot with a lid.

Step 2

Arrange the carrots, onions, pickling spices and bouquet garni around the beef. Season generously with salt and ground black pepper.

Step 3

Cover completely with cold water, and place the pot over a high heat.

Step 4

Bring to a steady boil before covering, lowering the heat and simmering for 2 hours.

Step 5

Add the cabbage to the pot and cover again. Cook for a further 1 hour and 30 minutes or until the meat and vegetables are tender when pierced with a fork.

Step 6

Remove the corned beef from the cooking liquid (discard cooking liquid and bouquet garni) and allow to cool slightly before slicing thinly.

Step 7

Serve the slices surrounded by the cooked vegetables on a large platter with dollops of wholegrain honey mustard and baby potatoes.