Shelly's Recipe

CORNED BEEF BRISKET WITH ROASTED VEGETABLES AND LEMON-MUSTARD SAUCE

Category: Brisket/Cornbeef

3 1/2 to 4 lbs boneless corned beef brisket with seasoning packet (if seasoning packet not included, use 1 1/4 tsp. pickling spice)
6 medium cloves garlic, peeled
2 tsp black peppercorns
2 c water
1 lb carrots, cut into 2 1/2 x 1/2 inch pieces
1 lb parsnips, cut into 2 l/2 x 1/2 inch pieces
1 lb savoy (or regular green) cabbage, cut into 4 wedges
2 tbsp olive oil
1/2 tsp salt
1/4 tsp ground black pepper

Lemon-Mustard Sauce Ingredients
1 tbsp olive oil
2 tbsp finely chopped shallot (or sweet onion)
2/3 c sour cream
1/3 c Dijon-style mustard
1 tbsp lemon juice
1 tbsp chopped fresh dill
1 tsp honey
Salt and Pepper
1 tsp honey
Salt and Pepper

Position oven racks in upper and lower thirds of oven. Heat oven to 350 degrees F. Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet (or pickling spice) and peppercorns around brisket. Add water; cover tightly with aluminum foil. Braise in upper third of 350 degree oven 3 to 3 1/2 hours or until brisket is fork-tender.

Meanwhile, place carrots, parsnips and cabbage on rimmed baking sheet. Drizzle with oil and toss gently to coat. Season with salt and ground pepper. Cover with aluminum foil. Roast in lower third of 350 degree oven with brisket 55 minutes. Uncover, continue roasting 10 to 15 minutes or until vegetables are tender and begin to brown.

Prepare Lemon-Mustard Sauce. Heat olive oil in small saucepan over medium heat. Add finely chopped shallot or onion; cook and stir about 2 minutes or until tender. Remove from heat; cool 1 minute. Stir in sour cream, Dijon-style mustard, lemon juice. chopped fresh dill and honey. Season with 1/4 tsp each salt and pepper. Cover; set aside.

Remove brisket from roasting pan. Carve brisket diagonally across the grain into thin slices. Serve with roasted vegetables and Lemon-Mustard Sauce.