Corned Beef Brisket With Roasted Vegetables & Lemon-Mustard Sauce

3 1/2-4 pounds boneless corned beef brisket with seasoning packet6 medium cloves garlic, peeled2 teaspoons whole black peppercorns2 cups water1 pound carrots, cut into 2 1/2-by- 1/2-inch pieces1 pound parsnips, cut into 2 1/2-by- 1/4-inch pieces1 pound savoy or green cabbage, cut into 4 wedges2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon ground black pepperLemon-mustard sauce1 tablespoon olive oil2 tablespoons finely chopped shallot 2/3 cup dairy sour cream 1/3 cup Dijon-style mustard1 tablespoon lemon juice1 tablespoon chopped fresh dill1 teaspoon honey 1/4 teaspoon salt 1/4 teaspoon pepperPosition oven racks in upper and lower thirds of oven. Heat oven to 350 degrees.Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around brisket. Add water; cover tightly with aluminum foil. Braise 3 to 3 1/2 hours or until brisket is fork-tender.Meanwhile place carrots, parsnips and cabbage on rimmed baking sheet. Drizzle with oil and toss gently to coat. Season with salt and ground pepper. Cover with aluminum foil. Roast in lower third of the oven with brisket 55 minutes. Uncover; continue roasting 10 to 15 minutes or until vegetables are tender and begin to brown.For the sauce: Heat olive oil in small saucepan over medium heat. Add shallot; cook and stir about 2 minutes or until tender. Remove from heat; cool 1 minute. Stir in sour cream, mustard, lemon juice, dill and honey. Season with salt and pepper. Cover; set aside.Remove brisket from roasting pan. If desired, cover and refrigerate half of brisket (about 12 ounces), 3/4 cup each carrots and parsnips and 1/2 cup cabbage (use for salad recipe at RIGHT).Carve remaining (or all of the) brisket diagonally across the grain into thin slices. Serve with remaining roasted vegetables and sauce.Serves eight (whole brisket).Cook's Tip: If seasoning packet is not included with corned beef brisket, substitute 1 1/4 teaspoons pickling spice.Nutrition values per serving: 419 calories, 30 g fat (8 g saturated), 19 g carbohydrates, 6 g fiber, 21 g protein, 83 mg cholesterol, 1,164 mg sodium.Cattlemen's Beef Board and National Cattlemen's Beef Association

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