3 hrs 35 min
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
1 cup Land O Lakes® Heavy 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 bowl; pour over brisket. Cover; bake 2 hours.
Add vegetables. Cover; continue baking 1-1 1/2 hours or until brisket is fork tender and vegetables are desired doneness. Remove brisket and vegetables to serving platter; keep warm.
Beat whipping cream in chilled bowl at high speed until soft peaks form. Gently stir in horseradish mustard and vinegar. Serve mustard sauce with brisket and vegetables.
*Substitute 1/4 cup country-style Dijon mustard and 1/4 cup prepared horseradish.
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.