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Corned Beef and Cabbage

Ingredients

• 1 large corned beef brisket
• 2 cans of beer (any kind will do)
• 2 teaspoons of coriander seeds
• 2 teaspoons of mustard seeds
• 4 large potatoes, chopped into quarters
• 6 carrots, coarsely chopped
• 1 turnip, scrubbed and sliced
• 1 large head of cabbage, coarsely chopped

In a roasting pan or a large stockpot, combine the brisket with the beer. Add a couple bay leaves, the coriander seeds, mustard seeds, and the juice from the corned beef packet. Cover the pot or roaster and cook. If using a roaster, bake at 350 degrees F for 4 hours. If using a stockpot, set burner to high and cook until the meat is done. Either way that you cook it is sure to keep an eye on the liquid level and add water or beer to keep it moist and from boiling dry. Remove from heat when meat is done. Remove the meat from the pan, and add all the vegetables, cook until desired doneness is achieved for the veggies.