1 corned beef brisket (about 4 1/2 lbs) trimmed of excess fat
20 whole peppercorns
5 whole allspice (or 1 tsp. pickling spice)
5 cloves garlic, unpeeled
2 bay leaves
4 lbs. all purpose potatoes, peeled and cut into quarters (I use red potatoes - small red ones if I can find and do not peel. Just cut out any spots and brush cut small red ones in half)
1 lb. carrots, peeled
1 lb. parsnips, peeled
1 medium head green cabbage cut into 8 wedges with core attached.
1/2 c. Dijon mustard with seeds
2 tbsp. pure maple syrup
1 tbsp. prepared white horseradish.
In 8 quart Dutch oven or large pot, place brisket, peppercorns, allspice, garlic, bay leaves and enough water to cover; heat to boiling over high heat. Reduce heat to low, cover and simmer 2 hours and 30 minutes.
Add quartered potatoes, carrots and parsnips to dutch oven, heat to boiling over high heat. Reduce heat to low, cover and simmer 30 minutes or until meat and vegetables are tender. With tongs and slotted spoon, transfer meat and veggies to platter; cover and keep warm.
Add cabbage to liquid in dutch oven; heat to boiling over high heat. Reduce heat to low, cover and simmer 5 minutes or until cabbage is tender.
Meanwhile, prepare Horseradish Mustard sauce. In small bowl with fork, mix mustard, maple syrup and horseradish until smooth. Set sauce aside.
Drain cabbage and add to platter with meat. Thinly slice meat (across grain- normally with corned beef this is a diagonal cut). Serve with vegetables and mustard sauce.
Note: I sometimes reserve 4 cups of cooked potatoes and 1 1/2 cups bit size pieces of corned beef if you want to turn them into a fast weeknight hash.