You have to start with a large pot or Dutch oven, such as an 8 quart (7.5 L) size. Rinse the corned beef well then place in the pot and fill with cool water to cover. Add parsley, thyme, bay leaf, allspice, peppercorns, coriander seed, mustard seed and whole cloves. Cover, bring to a boil over high heat, then adjust heat and gently simmer for 3 hours. Check occasionally and skim off and discard any foam that rises to the top.

Meanwhile, prep your vegetables. Add the potatoes, wedges of cabbage and carrots to the pot, tucking them here and there around the corned beef. Cover and simmer for another 1 hour.

Make the Sauce: Simply stir the sour cream and mustard together; set aside.

Remove meat from cooking liquid and allow to sit for 10 minutes. Slice thinly across the grain and arrange on a serving platter along with the potatoes, cabbage and carrots. Pass the Sour Cream Mustard Sauce and horseradish! You can also store the meat and vegetable in the cooking liquid overnight in the pot or up to 3 days. Reheat gently as needed. We like our corned beef and cabbage even better after a day or two!