Here's my take off on this ...
Spice Mix 1…blend well
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon ground mace
1/4 teaspoon ground nutmeg
Spice Mix 2
12 black peppercorns
6 allspice berries
4 cloves
4 small bay leaves
1 teaspoon mustard seeds
8 cups beef broth
1 cup chopped onions
6 cloves garlic
18 new potatoes
1 medium head green cabbage cut into 6 wedges with a sliver of the core to hold each wedge together
3 cups bite size pieces of rutabagas or turnips or a mix of those
2 small onions cut into 4 to 6 wedges each
4 1/2 cups bite sized peeled parsnips
6 large carrots cut in half length then into bite size pieces
Day 1 …
Wash and dry the corned beef … rub in spice mix 1 …. Place in plastic bag over night.
Day 2 …Remove the beef for the refrigerator and let get room temperature .
Place spice mix 2 into cheese cloth and tie with a long string. Bring beef stock to a boil in a large heavy pot. Add the chopped onions , the spice bag with the long string hanging over the edge of the pot ( easier to remove ), the beef. Bring back to a boil now , then cover and reduce heat to a simmer . Cook until the brisket is tender . BUT not falling a part. About 1 1/2 to 2 hours turning it several times.
At this time add everything and cook until veggies are tender ....
Spice Mix 1…blend well
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon ground mace
1/4 teaspoon ground nutmeg
Spice Mix 2
12 black peppercorns
6 allspice berries
4 cloves
4 small bay leaves
1 teaspoon mustard seeds
8 cups beef broth
1 cup chopped onions
6 cloves garlic
18 new potatoes
1 medium head green cabbage cut into 6 wedges with a sliver of the core to hold each wedge together
3 cups bite size pieces of rutabagas or turnips or a mix of those
2 small onions cut into 4 to 6 wedges each
4 1/2 cups bite sized peeled parsnips
6 large carrots cut in half length then into bite size pieces
Day 1 …
Wash and dry the corned beef … rub in spice mix 1 …. Place in plastic bag over night.
Day 2 …Remove the beef for the refrigerator and let get room temperature .
Place spice mix 2 into cheese cloth and tie with a long string. Bring beef stock to a boil in a large heavy pot. Add the chopped onions , the spice bag with the long string hanging over the edge of the pot ( easier to remove ), the beef. Bring back to a boil now , then cover and reduce heat to a simmer . Cook until the brisket is tender . BUT not falling a part. About 1 1/2 to 2 hours turning it several times.
At this time add everything and cook until veggies are tender ....
 That looks amazing! 