1 3/4 lbs onions
	2 1/2 lbs carrots
	6 lb corned beef brisket or round, spiced or unspiced
	1 cup malt vinegar
	6 oz Irish stout
	1 tablespoon mustard seed
	1 tablespoon coriander seed
	1/2 tablespoon black peppercorns
	1/2 tablespoon dill seed
	1/2 tablespoon whole allspice
	2 bay leaves
	3 lb cabbage, rinsed
	2 1/2 lb small red potatoes
	1/2 cup coarse grain mustard
	1/2 cup dijon mustard

	To serve 12, use a 14 to 20 quart pan.

	Coarsely chop enough onions and carrots to make 1 cup each.  In
	pan, place onions and carrots, corned beef with any liquid,
	vinegar, stout, mustard seed, coriander, peppercorns, dill,
	allspice and bay leaves.  Add water to barely cover beef.  Cover
	pan and bring to a boil over high heat.  Simmer until meat is
	tender when pierced, 2 1/2 to 3 hours.

	Meanwhile, cut remaining onions into wedges.  Cut remaining
	carrots into 2-inch lengths; halve them lengthwise if large.
	Cut cabbages in half through cores, then into wedges.  Scrub
	potatoes.

	Add onions, carrots and potatoes to tender corned beef, place
	cabbage on top.  Cover and return to simmering over high heat;
	reduce heat and simmer until cabbage is tender when pierced, 15
	to 20 minutes.

	With a slotted spoon scoop out vegetables onto warm serving
	dishes.  Using tongs and a slotted spoon, remove beef to a
	cutting board; cut off and discard fat, slice meat across the
	grain and place on warm platters.  Serve meat and vegetables
	with coarse-grain and dijon mustards.