CORNED BEEF & CABBAGE
1 (3 to 3 1/2-pound) beef brisket
cup apple cider or apple juice
2 teaspoons whole black peppercorns
3 bay leaves
(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
1/2 cup horseradish mustard
2 tablespoons balsamic vinegar or red wine vinegar
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.
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.