Ruby'S Corned Beef Stew

• 1 large corned beef butt or 2 tips, vacuum packed with the spice packet included
• 1/4 c. whole peppercorns
• 1 Tbs. mustard seeds
• 1 Tsp. dill seeds
• 1/4 c. vinegar
• Water to cover the beef (3 inches over)
• 2 lbs. carrots, large dice
• 5 lbs. potatoes, large dice
• 2 med. heads of cabbage, sliced
• 2 tsp. salt

1. Place the corned beef in a 4 gallon or larger pot. Add the spice packet, juices from the vacuum pack, extra spices, and vinegar. Cover with water, at least 3 inches over meat. Simmer or bake (350) for 4 or more hours. It's done when the fat scrapes off with no effort.
2. Set the beef aside to cool a bit, just enough to handle without getting burnt. Strain and return broth to pot (a slotted spoon works, too). Scrape the fat off beef, dicing the beef as you go, putting it back in the broth. Refrigerate overnight, if possible.
3. To Finish:
4. Heat broth and beef to a boil.
5. Add carrots, cook 20 mins. Add cabbage and 2 tsp. salt, working it all in as it wilts and there's room for more.
6. Lower heat to simmer and add potatoes.
7. Add more water if needed, remembering the veges produce their own liquid as they wilt down. You can add more water later, can't remove too much.
8. Cover with a tilted lid (cookie sheet leaving an opening, etc.)
9. Simmer 2-4 hours more, until all the vegetables are the consistency you want.
10. We like texture, others like it mushy.

beef butt, peppercorns, mustard seeds, dill seeds, vinegar, water, carrots, potatoes, cabbage, salt

Taken from www.epicurious.com/recipes/member/views/rubys-corned-beef-stew-50127491 (may not work)