For the corned beef:
1 five-pound pickled or brined corned beef brisket (You can find this at your local grocery store. We used Old Fashioned’s.)
2 beers, we used gluten free
Water, about 14 cups, less or more depending on the size of your Dutch Oven
1 ½ – 2 pounds red potatoes, cut in half
6 carrots, peeled and cut into quarters
1 medium cabbage, cut in wedges and keeping the spine intact
1 white or yellow onion, cut in half
2 bay leaves
2 tablespoons of honey mustard
For the sweet mustard mayo:
½ tsp coconut sugar
2 tablespoons yellow mustard
½ cup Mayonnaise
Make the corned beef:
Preheat the oven to 400F.
Place the corned beef in a Dutch oven. Pour the beers and 8 cups of water over the beef. If needed, add more water until the beef is covered by 4 inches. Add the onion and bay leaves. Place the Dutch oven on the stove over high heat and bring to a boil. Then cover and educe heat to medium-low to simmer well for 2½ hours. Remove the corned beef from the Dutch Oven, transfer to a baking dish and set aside.
Immediately add the potatoes and carrots to the Dutch Oven and boil for 30 minutes. Add cabbage and continue to boil for about 10 minutes, or until tender.
Meanwhile, using a knife, evenly spread the honey mustard on top of the beef and spoon about 3 tablespoons of the broth from the Dutch Oven around the sides of the beef. Cover with aluminum foil, place in the oven and cook for about 30 minutes, or until done.
Cut the corned beef against the grain. Serve alongside the vegetables with yellow mustard, Creamy Horseradish Sauce, or Sweet Mustard Mayo.
Make the sweet mustard mayo:
In a medium bowl, add all ingredients and stir until well combined.