Put the raw corned beef into a pot and cover with water. Bring to a simmer.

After simmering about 15 minutes you will notice some odd looking foam collecting on top of the water. Skim this off with a spoon. Cover and allow to simmer about 3 hours until tender. Remove from pot but leave the pot on the stove on low with the cooking liquid in it.

Cook the carrot and cabbage in a little olive oil for about 10 minutes to get some light browning on the edges of the cabbage.

Add in the rice and stir well. Cook about 3 minutes allowing the oil to coat the rice. Add an extra splash of oil if needed.

Add the shot of whiskey and stir. Start adding the broth from the corned beef a few ladlefuls at a time. With ever addition, stir and cook until the liquid mostly is absorbed into the rice.

continue until the rice is tender. This will probably take more liquid than you have in the corned beef pot. No worries, continue with water after you run out.

Once the rice is tender, remember that risotto should be very liquidy and not stand up on it's own. It should spread out in a plate. With that in mind, add enough extra water to keep it nice and liquidy.

Add in about half of your brisket (save the rest for hash!) along with the mustard and parsley. Stir to combine. Taste for seasoning and add salt, mustard, or more corned beef if any of those are needed. Serve immediately!