Preparation time
15 minutes
Ready in
2 hours
Makes
6 servings
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