Corned Beef and Cabbage Dinner

From Land O' Lakes. A traditional Irish recipe. No short-cuts, but no frills either.

• Ready In: 3 hrs 30 mins
• Serves: 8

Ingredients

• Beef Ingredients

• 3 1⁄2 lbs corned beef brisket

• Seasoning Ingredients

• 1  cup apple cider or 1  cup  apple juice
• 2  teaspoons whole black peppercorns
• 3  bay leaves

• Vegetables Ingredients

• 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

1. Heat oven to 325°F
2. 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.
3. 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.
4. 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.
5. 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.