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

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Land O'Lakes.