CORNED BEEF & CABBAGE
Serve this traditional Irish recipe for a special
St. Patrick's Day dinner.
Prep: 35 min Bake: 3 hrs
1 (3 to 3 1/2-pound) corned beef brisket
1 cup apple cider or apple juice
2 teaspoons whole black peppercorns
3 bay leaves
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;
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
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.