Corned Beef Dinner recipe

Serves: 12

1 corned beef brisket (about 5 pounds)
2 medium onions, peeled and quartered
4 peppercorns
1 bay leaf
1/2 teaspoon dried rosemary leaves crushed
1 quart (4 cups) water
6 medium potatoes (about 2 pounds), pared and quartered
6 medium carrots pared and cut in 2-inch pieces
1 cup cut celery (2-inch pieces)
1 medium head green cabbage cut in wedges

Horseradish Sauce
2 tablespoons CRISCO all-vegetable shortening
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 egg yolk
1 cup milk
2 teaspoons prepared horseradish
1 tablespoon lemon juice

Put meat into a large Dutch oven having a tight-fitting cover. Add onion quarters, peppercorns, bay leaf, rosemary, and water. Bring to boiling and simmer covered for 3-1/2 hours or until meat is fork tender.

Add vegetables, placing cabbage on top of meat. Cover and cook for 1 hour or until tender.

Remove vegetables and meat to a large heated platter. Serve with Horseradish Sauce.

For Horseradish Sauce, melt Crisco in a saucepan. Stir in flour, salt, and pepper. Mix well and cook until bubbly (about 1 minute). Remove from heat.

Beat egg yolk; add milk and mix well. Stir into Crisco-flour mixture. Cook, stirring constantly, for 3 minutes or until smooth and thickened. Remove from heat. Stir in horseradish and lemon juice.

Recipe and photograph provided courtesy of Campbell's Kitchens.