|1||piece (3 pounds) corned beef brisket|
|2||turnips, cut into 1-inch cubes|
|4||carrots, thickly sliced into 1-inch rounds|
|2||onions, cut into wedges|
|1||small head green cabbage, cut into wedges|
|2||tablespoons maple syrup|
|2||tablespoons Dijon mustard|
|1||teaspoon prepared white horseradish|
2. Partially cover the pot and simmer the brisket for 2 hours and 15 minutes or until the beef can be pierced easily with the tip of a knife. Remove the beef from the liquid and set it in a roasting pan; set it aside.
3. Add the turnips, carrots, and onions to the pot. Turn the heat to medium-high. Bring to a boil, lower the heat , and partially cover the pan. Simmer for 15 minutes, or until the carrots and turnips are almost tender.
4. Add the cabbage to the pot and continue cooking for 10 minutes or until the cabbage is tender but not mushy.
5. Turn on the broiler.
6. In a small bowl, stir together the maple syrup, mustard, and horseradish. Spread the mixture over the beef. Broil the beef for 4 to 5 minutes, watching it carefully, or until the glaze is bubbly and turning brown. Remove the brisket from the oven and transfer it to a carving board. Slice the meat thinly against the grain.
7. To serve, divide the vegetables among 4 large, deep plates. Arrange a few slices of meat on top, and add generous spoonfuls of the broth to each one. Leigh Belanger