Place corned beef in braising pan; add water as needed to cover. Bring to a boil. Reduce heat; cover and simmer 2-1/2 to 3-1/2 hours until tender.

 

Twenty minutes before serving, bring 2-1/2 cups water to a boil in large frying pan. Add cabbage and carrots; reduce heat. Cover and simmer 15 to 20 minutes until vegetables are tender-crisp. Pour off liquid; drain well. Combine butter and mustard; add to vegetables, tossing lightly to coat. Sprinkle with parsley. Slice brisket across grain into thin slices. Place 3 oz brisket slices and 1/2 cup mustard glazed vegetables.

 

NOTE: A corned beef brisket will yield three, 3 oz cooked servings per lb.