Corned Beef Dinner For St. Patrick'S Day

• 4 pounds corned beef brisket, or more to taste
• water to cover
• 1 medium head cabbage, cored and cut into 6 wedges
• 12 small red potatoes, halved
• 1 pound small white onions, peeled
• 6 large carrots, peeled and cut in chunks
• Sauce:
• 1 tablespoon unsalted butter
• 2 tablespoons all-purpose flour
• 1 tablespoon red wine vinegar
• 1/2 cup reduced-fat sour cream
• 2 tablespoons coarse Dijon mustard

1. Place corned beef in a 6-quart Dutch oven or heavy pot and pour in enough water to cover beef by 2 inches. Bring water to a boil, skimming the liquid occasionally to remove fat from top. Reduce heat to medium-low, cover Dutch oven with a lid, and simmer for 2 hours.
2. Arrange cabbage, potatoes, onions, and carrots around beef and return liquid to a boil. Lower heat to medium-low, cover Dutch oven, and simmer until vegetables are tender, about 40 minutes. Transfer beef to a serving platter, reserving 1 1/2 cups cooking liquid. Surround meat with the vegetables.
3. Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar to butter-flour mixture; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove saucepan from heat and whisk sour cream and mustard into sauce. Serve sauce alongside corned beef and vegetables.

corned beef brisket, water, head cabbage, red potatoes, white onions, carrots, unsalted butter, flour, red wine vinegar, sour cream, mustard

Taken from www.allrecipes.com/recipe/239927/corned-beef-dinner-for-st-patricks-day/ (may not work)