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Corned Beef and Cabbage

CORNED BEEF & CABBAGE
Beef Ingredients:
1 (3 to 3 1/2-pound) beef brisket

Seasoning Ingredients:
1 cup apple cider or apple juice
2 teaspoons whole black peppercorns
3 bay leaves

Vegetables Ingredients:
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 Ingredients:
1 cup chilled whipping cream
1/2 cup horseradish mustard
2 tablespoons balsamic vinegar or red wine vinegar

Heat oven to 325F. 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 chilled whipping cream in chilled small mixer bowl at high speed until soft peaks form (1 to 2 minutes). 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.

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.