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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Land O'Lakes.