Page 84 - One-Dish Meals

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 (page 81) during the week, when time is at a premium.
P R E P 30 minutes C O O K 3 hours 25 minutes M A K E S 8 main-dish servings

CORNED BEEF AND VEGETABLES 1 pound parsnips, peeled
1 corned-beef brisket (about 1 medium head green cabbage (about
4 ⁄2 pounds), trimmed of 3 pounds), cut into 8 wedges, with
1
excess fat core attached
20 whole black peppercorns
HORSERADISH-MUSTARD SAUCE
5 whole allspice
1
⁄2 cup Dijon mustard with seeds
5 garlic cloves, unpeeled
2 tablespoons pure maple syrup
2 bay leaves
1 tablespoon prepared white
4 pounds all-purpose potatoes,
horseradish
peeled and each cut into quarters
1 pound carrots, peeled chopped fresh parsley for garnish

1. Prepare Corned Beef and Vegetables: In 8-quart Dutch oven or sauce-
pot, 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 sim-
mer 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. Re-
duce 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.

84 Stir-Fries & Skillet Suppers