This delicious and hearty family meal is perfect for a stay-at-home day. Corned beef brisket is gently simmered with spices and herbs then vegetables are added to the pot to cook. Everything is transferred to a roasting pan and the corned beef, carrots and rutabaga are brushed with a Maple Syrup and Mustard Glaze and baked. Your home will be filled with a wondrous aroma and everyone will be asking when dinner will be served!
15 minutes
about 2 hours
6
In Dutch oven, place corned beef, quartered onions, garlic, bay leaves, cloves and peppercorns; cover with water and bring to boil. Reduce heat and simmer for 1 ½ hours. Peel and chop carrots, potatoes and rutabaga into bite-size pieces. Add to pot; simmer for 12 minutes.
Remove meat to centre of 13 X 9 inch (3L) baking dish or shallow casserole. Using slotted spoon, remove vegetables and place around corned beef. Mix together maple syrup and mustard; brush over top of meat and on carrots and rutabaga. Bake in 375°F (190°C) oven for 20 minutes. Remove meat to cutting board and thinly slice; return to baking dish.
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