Corned Beef & Cabbage

• 3 -3 12 lbs corned beef brisket
• 1 cup apple cider or 1 cup apple juice
• 2 teaspoons whole black peppercorns
• 3 bay leaves
• 10 about 1 pound white pearl onions
• 4 medium potatoes, peeled, cut into quarters
• 1 medium rutabaga, peeled, cut into 2-inch chunks
• 1 small head of cabbage, cut into 8 wedges
• 1 cup chilled whipping cream
• 2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
• 14 cup Dijon mustard
• 14 cup prepared horseradish

1. Heat oven to 325F.
2. Place beef brisket in roaster; add juices.
3. and spices from brisket package.
4. Combine all seasoning ingredients(apple cider,peppercorns and bay leaves) in small bowl; pour over brisket.
5. Cover; bake for 2 hours.
6. Add vegetables.
7. Cover; continue baking for 1 to 1 1/2 hours or until brisket is fork tender and vegetables are desired doneness.
8. Remove brisket and vegetables to serving platter; keep warm.
9. Beat chilled whipping cream in chilled small mixer bowl at high speed until soft peaks form (1 to 2 minutes).
10. Gently stir in horseradish mustard and vinegar by hand.
11. Serve mustard sauce with brisket and vegetables.

beef brisket, apple cider, whole black peppercorns, bay leaves, onions, potatoes, head of cabbage, chilled whipping cream, balsamic vinegar, mustard, horseradish

Taken from www.food.com/recipe/corned-beef-cabbage-209321 (may not work)