Corned Beef And Cabbage Dinner - cooking recipe

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

Preparation

Heat oven to 325\u00b0F
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.