Place the salt beef into a deep saucepan & rinse under cold running water for a couple of minutes then drain & cover with the stout & beef stock, top up with water if required to cover then add spices & herbs.
Bring the salt beef to the boil, skim any impurities that rise to the surface & simmer covered for 3 hours or until tender when pierced with a skewer.
Once cooked, remove from the broth & keep warm.
In the same broth simmer the potatoes, carrots & celery for 15 to 20 minutes or until tender then add the cabbage & simmer for 5 more minutes.
Finally, add the parsley & season to taste.
To serve
Slice the beef & serve with the vegetables & a little broth, some grain mustard, pickles & a glass of Stout.
