Corned Beef & Cabbage

Ingredients

• 3-3 1/2 lbs corned beef brisket
• 1 cup apple cider or apple juice
• 2 teaspoons whole black peppercorns
• 3 bay leaves
• 10 about 1 pound white pearl onions
• 4 medium potatoes, peeled, cut into quarters
• 1 medium rutabaga, peeled, cut into 2-inch chunks
• 1 small head of cabbage, cut into 8 wedges
• 1 cup chilled whipping cream
• 2 tablespoons balsamic vinegar or red wine vinegar

horseradish mustard (use 1/2 cup)

• 1/4 cup Dijon mustard
• 1/4 cup prepared horseradish

Directions

1. 1

   Heat oven to 325°F.

2. 2

   Place beef brisket in roaster; add juices.

3. 3

   and spices from brisket package.

4. 4

   Combine all seasoning ingredients(apple cider,peppercorns and bay leaves) in small bowl; pour over brisket.

5. 5

   Cover; bake for 2 hours.

6. 6

   Add vegetables.

7. 7

   Cover; continue baking for 1 to 1 1/2 hours or until brisket is fork tender and vegetables are desired doneness.

8. 8

   Remove brisket and vegetables to serving platter; keep warm.

9. 9

   Beat chilled whipping cream in chilled small mixer bowl at high speed until soft peaks form (1 to 2 minutes).

10. 10

    Gently stir in horseradish mustard and vinegar by hand.

11. 11

    Serve mustard sauce with brisket and vegetables.