Corned beef and vegtables

By rkgould

Ingredients

• 1 corned-beef brisket
• 20 whole black peppercorns
• 5 whole allspice
• 5 clove garlic
• 2 bay leaves
• 4 lb. all-purpose potatoes
• 1 lb. carrots
• 1 lb. parsnips
• 1 medium head green cabbage
• Horseradish-Mustard Sauce
• 1/2 c. grainy Dijon mustard
• 2 tbsp. pure maple syrup
• 1 tbsp. prepared white horseradish
• Garnish
• Chopped parsley for garnish

Preparation

Step 1

Prepare Corned Beef and Vegetables: In 8-quart Dutch oven or saucepot, place brisket, peppercorns, allspice, garlic, bay leaves, and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 2 hours 30 minutes.

2. Add quartered potatoes, whole carrots, and whole parsnips to Dutch oven; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes or until meat and vegetables are tender. With tongs and slotted spoon, transfer meat and vegetables to platter; cover and keep warm.

3. Add cabbage to liquid in Dutch oven; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes or until cabbage is tender.

4. Meanwhile, prepare Horseradish-Mustard Sauce: In small bowl, with fork, mix mustard, maple syrup, and horseradish until smooth; set sauce aside.

5. Drain cabbage and add to platter with meat. Thinly slice meat and serve with vegetables and mustard sauce. Garnish with chopped parsley.