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!

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Servings: 6

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Ingredients

  • 2 corned beef briskets (about 1 lb or 500 g in total)
  • 2 Ontario Onions, quartered
  • 2 cloves garlic, halved
  • 2 bay leaves
  • 6 whole cloves
  • 1 tsp (5 mL) peppercorns
  • 4 large Ontario Carrots
  • 3 large Ontario Potatoes
  • 1 small Ontario Rutabaga
  • 1/4 cup (50 mL) Ontario Maple Syrup
  • 2 tbsp (25 mL) grainy mustard

Instructions

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 1-1/2 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.

Nutritional information

  • Protein: 33.5 grams
  • Fat: 31.0 grams
  • Carbohydrates: 35.5 grams
  • Calories: 555