Corned Beef

Directions

1. 1
   Preheat oven to 300 degrees. Rinse beef brisket in colander under cold water. Place in large Dutch oven with lid. Add water, bay leaves, peppercorns, all spice & cloves. Bring to a boil, uncovered, & skim off scum. Cover and transfer to oven & braise until very tender. (3 hrs. 45 min.)
2. 2
   Transfer to cutting board & tightly foil to keep warm. Add cabbage and potatoes to boil. Lower heat and simmer for 20 min.
3. 3
   Transfer corn beef to a platter to slice.
4. 4
   Transfer cabbage to a platter. Lay corned beef over cabbage & season with salt and pepper. Serve with mustard and horseradish.
5. 5
   Horseradish Sauce:
6. 6
   3/4 C. Mayo
7. 7
   3/4 C. sour cream
8. 8
   1/2 grated lemon peel
9. 9
   12/4 C. + 2 T. horseradish
10. 10
    2 tsp. salt
11. 11
    pepper
12. 12
    Mix together and refrigerate for at lease 30 min. before serving.