Recipe by Paprika Pink
From Land O' Lakes. A traditional Irish recipe. No short-cuts, but no frills either.
Top Review by Cheri B
I used this recipe for the Feast on St.Patty's Day, I did not use apple juice, the bay leaves,and we do not like rutabega and I used fresh onions. BUT this cooking structure is what I was looking for ! We loved the horseradish & mustard sauce. Everyone raved about his. I had to give YOU the credit ! Thank You I will keep this and use it again when the cornbeef craving strikes. DH said 5 star !
- 3 1⁄2 lbs corned beef brisket
- 1 cup apple cider or 1 cup apple juice
- 2 teaspoons whole black peppercorns
- 3 bay leaves
- 10 ounces frozen white pearl onions
- 4 medium potatoes, peeled, cut into quarters
- 1 medium rutabaga, peeled, cut into 2-inch chunks
- 1 small head cabbage, cut into 8 wedges
Mustard Sauce Ingredients
- 1 cup heavy whipping cream
- 1⁄4 cup horseradish
- 1⁄4 cup country-style dijon mustard
- 2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
Directions See How It's Made
- Heat oven to 325°F
- Place beef brisket in a roasting pan large enough for the meat and the vegetables; add juices and spices from brisket package. Combine all seasoning ingredients in small bowl; pour over brisket. Cover; bake for 2 hours.
- Add the vegetables. Cover; return to oven and continue baking for 1 to 1 1/2 hours or until brisket is fork tender and vegetables are desired softness. Remove brisket and vegetables to serving platter; cover with foil and keep warm.
- Beat whipping cream in chilled small bowl at high speed until soft peaks form. Gently fold in horseradish, mustard, and vinegar. Serve mustard sauce with brisket and vegetables.
- Note: Prepared as directed above, the mustard sauce can be kept, covered. and refrigerated for up to three days. This mustard sauce is also good served with roast beef and pork.