Corned Beef And Cabbage Dinner

Name: Corned Beef And Cabbage Dinner
Ingredients: Beef Ingredients; 3 1/2 lbs corned beef brisket; Seasoning Ingredients; 1 cup apple cider or 1 cup apple juice; 2 teaspoons whole black peppercorns; 3 bay leaves; Vegetables Ingredients; 10 ounces frozen white pearl onions; 4 medium potatoes, peeled, cut into quarters; 1 medium rutabaga, peeled, cut into 2-inch chunks; 1 small head cabbage, cut into 8 wedges; Mustard Sauce Ingredients; 1 cup heavy whipping cream; 1/4 cup horseradish; 1/4 cup country-style dijon mustard; 2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar

16 ingredients

5 steps

Ingredients

Beef Ingredients
3 1/2 lbs corned beef brisket
Seasoning Ingredients
1 cup apple cider or 1 cup apple juice
2 teaspoons whole black peppercorns
3 bay leaves
Vegetables Ingredients
10 ounces frozen white pearl onions
4 medium potatoes, peeled, cut into quarters
1 medium rutabaga, peeled, cut into 2-inch chunks
1 small head cabbage, cut into 8 wedges
Mustard Sauce Ingredients
1 cup heavy whipping cream
1/4 cup horseradish
1/4 cup country-style dijon mustard
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar

Directions

1

Heat oven to 325°F
2

Place beef brisket in a roasting pan large enough for the meat and the vegetables; add juices and spices from brisket package. Combine all seasoning ingredients in small bowl; pour over brisket. Cover; bake for 2 hours.
3

Add the vegetables. Cover; return to oven and continue baking for 1 to 1 1/2 hours or until brisket is fork tender and vegetables are desired softness. Remove brisket and vegetables to serving platter; cover with foil and keep warm.
4

Beat whipping cream in chilled small bowl at high speed until soft peaks form. Gently fold in horseradish, mustard, and vinegar. Serve mustard sauce with brisket and vegetables.
5

Note: Prepared as directed above, the mustard sauce can be kept, covered. and refrigerated for up to three days. This mustard sauce is also good served with roast beef and pork.