Corned Beef and Cabbage

It's almost St. Patrick's Day.  Have to have some corned beef and cabbage.  Here's some trivia for everyone.  Corned beef is the American version.  The Irish are more accustomed to ham and cabbage. 

2 1.2 lb. corned beef brisket, with spice packet

1 whole yellow onion, left whole with stems and outer skin removed
4 stalks celery, cut in half
½  cup pickling spice
1 med head cabbage, quartered and tied with twine
1 lb. baby carrots
1 lb. red potatoes, halved

In large stock pot, place corned beef, onion, celery and carrots.  Cover with water plus about 1 inch.  Add pickling spice and spice packet, bring to a boil.  Reduce heat and simmer 2 hours.  Remove corned beef from broth and reserve.  Strain out onion, celery and carrots, reserve.  Bring broth back to a boil and add potatoes. Reduce heat to simmer and cook until tender.  Strain out potatoes and reserve.  Bring broth back to a boil and add tied up cabbage.  Cook about 5 minutes or until done.  Slice corned beef thinly, going against the grain.  Serve with spicy mustard.