To serve 12, use a 14 to 20 quart pot.
Coursely chop enough onions and carrots to make 1 cup of each. In pot, 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 pot 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" lengths; halve them lengthwise if large. Cut cabbage 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. (I prefer 40 minutes, but then dh and I like our cabbage soft)
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 warmed platters. Serve meat and vegetables with course-grain and dijon mustards.
In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, onion and turnip in bottom. Add the liquids. Spice rub the brisket. Place on top. Cover and cook on LOW for 8 hours. Add cabbage wedges. Cook an additional 3 hours on LOW. Serve with Coarse Grain Mustard and Horseradish.
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