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1
Season both sides of the corned beef liberally with pepper. The corning of the beef makes the beef salty enough, so no need to add more.
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2
Heat 1 TBSP oil in a large, shallow oven-safe pot over medium-high heat. Add beef and sear each side for about 3 minutes, just to develop a nice brown crust. This will seal in the beef's juices.
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3
Remove beef to a plate. Pour guinness into the pot to deglaze. Scrape up any browned bits. Add beef broth, pickling spice, brown sugar, bay leaf, and minced garlic. Bring mixture up to a simmer.
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4
Return the beef to the pot with any additional juices that have accumulated on the plate.
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5
Cover the pot and place on the bottom rack in your oven. Bake for 2 1/2 - 3 hours, or until a fork can easily be inserted into the meat.
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6
Baste the meat with the surrounding juices every 30 minutes or so.
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7
After 2 hours, add carrots, parsnips, and potatoes to the pot. They will only take about 25-30 minutes of simmering to cook.
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8
Remove pot from the oven. Place beef on a cutting board and let it rest for 15 minutes before carving into thin slices (cut against the grain of the meat). Remove vegetables and arrange them on a serving platter. Cover with foil. Place the pot on the burner and bring sauce to a boil. Add cabbage and cook for about 7 minutes, until it has softened. Place the cabbage on the serving platter with the other vegetables.
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9
Strain the sauce in the pot and stir in 2 or 3 TBSP of spicy honey mustard until dissolved. Place in a small dish or gravy boat with a ladle and serve alongside the beef.
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10
After slicing the beef and arranging it on the serving platter, ladle the guinness mustard sauce over the top to rehydrate and glaze the beef and vegetables.
