3 pounds corned beef brisket
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into thick wedges
Place corned beef in large pot or Dutch oven and cover with water. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. Place vegetables in a bowl , add butter, salt, pepper and cover. Slice meat across the grain and serve with prepared mustard.
