Corned Beef & Cabbage

Serve this traditional Irish recipe for a special St. Patrick's Day dinner.

Yield: 8 servings

Ingredients:

Beef

1 (3- to 3 1/2-pound) corned beef brisket

Seasoning

1 cup apple cider or apple juice

2 teaspoons whole black peppercorns

3 bay leaves

Vegetables

10 (about 1 pound) small whole white onions

4 medium potatoes, peeled, cut into quarters

1 medium (4 cups) rutabaga, peeled, cut into 2-inch chunks

1 small head cabbage, cut into 8 wedges

Mustard Sauce

1 cup whipping cream

1/2 cup horseradish mustard*

2 tablespoons balsamic vinegar or red wine vinegar

Directions:

Heat oven to 325°F. Place beef brisket in roaster; add juices and spices from brisket package. Combine all seasoning ingredients in small bowl; pour over brisket. Cover; bake for 2 hours.

Add vegetables. Cover; continue baking for 1 to 1 1/2 hours or until brisket is fork tender and vegetables are desired doneness. Remove brisket and vegetables to serving platter; keep warm.

Beat whipping cream in chilled small bowl at high speed until soft peaks form. Gently stir in horseradish mustard and vinegar by hand. Serve mustard sauce with brisket and vegetables.

*Substitute 1/4 cup country-style Dijon mustard and 1/4 cup prepared horseradish.

Recipe Tip:

Prepare mustard sauce as directed above. Cover; store refrigerated up to three days. This mustard sauce is also good served with roast beef and pork.

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