This one-pot meal, consisting of corned beef brisket, cabbage and other veggies, is especially popular on the East Coast. The creamy mustard is the perfect accompaniment, along with a little prepared horseradish, if you like.

Yield: Serves 6.



  • 2 lb (1 kg) corned beef brisket
  • 2 cups chopped onions*
  • 1 cup chopped celery
  • 3 whole cloves*
  • 1 clove garlic, crushed*
  • 1 bay leaf*
  • Pinch ground allspice
  • Water
  • 3 medium carrots, halved crosswise
  • 2 large red potatoes, peeled and halved crosswise
  • 1 parsnip, halved crosswise
  • 1/2 small head of cabbage, cut into wedges
  • Chopped fresh parsley*
  • 3 tbsp canola oil
  • 1/4 cup finely chopped shallot
  • 1 clove garlic, finely chopped
  • 1/3 cup dry white wine
  • 1/4 cup Dijon mustard
  • 1 cup whipping cream
  • Salt and freshly ground pepper*


  1. Place beef brisket, onions, celery, cloves, garlic, bay leaf, and allspice in a Dutch oven. Pour enough water into Dutch oven to cover corned beef mixture.
  2. Bring to a boil. Skim off any foam that rises to the surface. Reduce heat and simmer, covered, turning corned beef over occasionally, for 1 hour.
  3. Uncover and add carrots, potatoes, parsnip and cabbage. Continue simmering, covered, until corned beef is tender, about 1 1/2 – 2 hours. Corned beef is tender when easily pierced with a paring knife. Remove from heat.
  4. Preheat oven to 300°F. Meanwhile, remove corned beef from Dutch oven; place corned beef on a rimmed baking sheet.
  5. Bake, uncovered, for 10 minutes or until corned beef has dried slightly. Meanwhile, strain liquid mixture remaining in Dutch oven through a large strainer into a large bowl; reserve 1 1/2 cups strained liquid for sauce. Remove carrots, potatoes, parsnip and cabbage from strained solids. Discard remaining solids and remaining strained liquid.
  6. Cut carrots, potatoes, parsnip and cabbage into chunks; transfer to a platter. Slice corned beef; transfer to platter. Sprinkle with parsley and tent with foil; keep warm.
  7. To prepare sauce, heat oil in a large frypan over medium heat. Add shallot and garlic; sauté for 1 – 2 minutes. Stir in wine and cook, stirring frequently, until liquid is almost evaporated, about 3 – 4 minutes. Add mustard and cook, stirring, for 1 – 2 minutes. Stir in reserved strained liquid and cream. Bring to a boil. Reduce heat and simmer, uncovered, stirring frequently, until sauce is reduced and thickened. Season to taste with salt and pepper. Serve immediately with corned beef and vegetables.
Nutritional analysis per serving:

535 calories, 36.7 g fat, 21.2 g, 29.8 g carbohydrate, 5.9 g fibre, 1678 mg sodium*Ingedient not included in nutritional analysis.