1. Place the corned beef in a heavy 5-quart pot. Add the ingredients through the mustard seed. Add enough water to cover by 2 inches. Heat to boiling, removing scum as it rises to the top; then reduce the heat to low. Simmer, partially covered, skimming the surface occasionally, until the meat is tender when pierced with a fork, about 3½ hours. Add more water if necessary during the cooking. Remove the beef when tender and place it on a serving dish. Keep it covered, in the oven on low heat.
2. Remove 1½ cups liquid from the pot. Strain, and reserve. Leave the remaining liquid in the pot.
3. Make the Wilted cabbage.
4. While the cabbage is cooking, tie the julienned carrots in a cheesecloth bag. Heat the remaining liquid in the pot to boiling. Add the carrots and cook, uncovered, until just tender, about 10 minutes. Remove the carrots, undo the cheesecloth bag, and arrange the carrots around the corned beef. Return the serving dish, covered, to the oven.
WILTED CABBAGE
4 Tbs. (½ stick) unsalted butter
1 lg. Shallot, chopped
2 lg. Tomatoes, peeled, seeded, chopped
2½ lb. Green cabbage, trimmed, coarsely chopped
½ cup reserved corned beef liquid
Salt and freshly ground black pepper
Melt the butter in a medium saucepan over medium-low heat. Add the shallot; cook 2 minutes. Add the tomatoes; cook 3 minutes. Add the cabbage and reserved corned beef liquid, tossing to coat the cabbage well. Cook, partially covered, stirring occasionally, until the cabbage is tender, about 10 minutes. Add salt and pepper to taste. Serves 6 to 8
