Step 1

Prepare meat for cooking: Remove corned beef from packaging and rinse under cold water. Pat dry with paper towels. Place in large pot or Dutch oven, fatty side facing up. Add beer, ginger beer and spices from packet. If needed, add water or beef broth to cover meat fully.

Step 2

Cook meat: Place pot over high heat and bring to a boil. Reduce heat to a simmer. Cover pot with lid and cook for around 3 hours, or 50-60 minutes per pound of meat. Beef should be fork-tender when ready.

Step 3

Cook vegetables: Once meat is tender, remove to a platter and tent with foil to rest. Place potatoes and carrots in beer broth, lay cabbage on top. Cover and simmer for 15-25 minutes, until vegetables are buttery.

Step 4

Finish: Melt butter in wide pan. Remove vegetables from broth (do not discard broth). Add vegetables and chopped parsley to pan, very gently coat with butter (do not smash vegetables). Combine some of the cooking liquid with mustard, if desired.

Step 5

Serve: Cut rested beef against the grain into 1/2 inch slices. Serve with vegetables and mustard-seasoned broth.