Ingredients Jump to Instructions ↓

  1. 1 (3 1/2 to 4-pound) boneless corned beef brisket with seasoning packet*

  2. 6 medium cloves garlic, peeled

  3. 2 teaspoons black peppercorns

  4. 2 cups water

  5. 1 pound carrots, cut into 2 1/2 x 1/2-inch pieces 1 pound parsnips, cut into 2 1/2 x 1/2-inch pieces 1 pound savoy cabbage, cut into 4 wedges

  6. 2 tablespoons olive oil

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon ground black pepper Lemon-Mustard Sauce:

  9. 1 tablespoon olive oil

  10. 2 tablespoons finely chopped shallot

  11. 2/3 cup sour cream

  12. 1/3 cup Dijon-style mustard

  13. 1 tablespoon lemon juice

  14. 1 tablespoon chopped fresh dill

  15. 1 teaspoon honey

  16. 1/4 teaspoon salt

  17. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Position oven racks in upper and lower thirds of oven. Heat oven to 350°F (175°C). Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around brisket. Add water; cover tightly with aluminum foil. Braise in upper third of 350°F (175°C) 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°F (175°C) oven with brisket 55 minutes. Uncover; continue roasting 10 to 15 minutes or until vegetables are tender and begin to brown. Remove brisket from roasting pan and carve diagonally across the grain into thin slices. Serve with roasted vegetables and Lemon-Mustard Sauce. Lemon-Mustard Sauce: Heat oil in small saucepan over medium heat. Add shallot; cook and stir about 2 minutes or until tender. Remove from heat; cool 1 minute. Stir in sour cream, mustard, lemon juice, dill and honey. Season with salt and pepper. Cover; set aside


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