4 lb. corn beef brisket, trim fat
Water to cover brisket
6 med. onions, cut
6 carrots, sliced
6 med. potatoes, peeled and halved
1 sm. cabbage, cut into 6 pieces

Cover brisket with cold water in Dutch oven and bring to boil. Reduce heat to medium low and cover. Cook until nearly tender, about 2 hours. Add vegetables. Cook until vegetables are done, about 30 minutes. Lift meat from water to platter; slice. Lift vegetables from water and serve with Dijon mustard.