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    Corned Beef & Cabbage Corned Beef & Cabbage

    Serve this traditional Irish recipe for a special St. Patrick's Day dinner.

    Prep: 35 min - Bake: 3 hrs

    Beef Ingredients:
    1 (3 to 3 1/2-pound) corned 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 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.

    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.

    Makes 10 servings

    Nutritional Info Per 1 Serving: Calories 360, Protein 27 g, Carbohydrate 25 g, Fat 18 g, Cholesterol 95 mg, Sodium 250 mg, Fiber 5 g

    This recipe created by Land O'Lakes.

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