CORNED BEEF DINNER WITH CREAMY MUSTARD SAUCE

Ingredients

• 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*

Directions

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.