Corned Beef with Cabbage
and Potatoes

A horseradish-mustard sauce dresses up an old favorite. Prepare the recipe over the weekend, then use the leftovers to make Red Flannel Hash during the week, when time is at a premium.

PREP 30 minutes   COOK 3 hours 25 minutes   MAKES 8 main-dish servings

CORNED BEEF AND VEGETABLES

1 corned-beef brisket (about

4½ pounds), trimmed of

excess fat

20 whole black peppercorns

5 whole allspice

5 garlic cloves, unpeeled

2 bay leaves

4 pounds all-purpose potatoes,

peeled and each cut into quarters

1 pound carrots, peeled

1 pound parsnips, peeled

1 medium head green cabbage (about

3 pounds), cut into 8 wedges, with

core attached

HORSERADISH-MUSTARD SAUCE

½ cup Dijon mustard with seeds

2 tablespoons pure maple syrup

1 tablespoon prepared white

horseradish

chopped fresh parsley for garnish

1. Prepare Corned Beef and Vegetables: In 8-quart Dutch oven or saucepot, place brisket, peppercorns, allspice, garlic, bay leaves, and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 2 hours 30 minutes.

2. Add quartered potatoes, whole carrots, and whole parsnips to Dutch oven; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes or until meat and vegetables are tender. With tongs and slotted spoon, transfer meat and vegetables to warm platter; cover and keep warm.

3. Add cabbage to liquid in Dutch oven; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes or until cabbage is tender.

4. Meanwhile, prepare Horseradish-Mustard Sauce: In small bowl, mix mustard, maple syrup, and horseradish until smooth; set sauce aside.

5. Drain cabbage and add to platter with meat. Thinly slice meat and serve with vegetables and Horseradish-Mustard Sauce. Garnish with chopped fresh parsley.

EACH SERVING About 520 calories | 41 g protein | 64 g carbohydrate | 12 g total fat (4 g saturated) | 105 mg cholesterol | 1,450 mg sodium.