1 corned beef, 4 pounds
4 large shallots, peeled
4 cloves garlic, peeled and smashed
6 stems of parsley
1 sprig fresh thyme
1 tablespoons pickling spice
2 pounds green cabbage, cut into quarters, core in
1 bunch of petite carrots
Horseradish Mustard Sauce
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons spicy brown mustard with ale such as Sierra Nevada
2 tablespoons whole grain mustard
2 tablespoons horseradish, hot prepared
1 tablespoons chopped fresh chives
Put the corned beef, seasoning packet that comes with the beef, shallots, garlic, parsley stems, thyme and pickling spice in a roasting pan large enough to hold the corned beef and cabbage. Fill with cold water to 3/4 of the way up side of the meat. Cover tightly and place in oven.
Roast for 2 hours, turning the pan occasionally. Remove from the oven and add the cabbage and carrots. Cover and continue cooking for 1 hour more or until very the meat is very tender and the vegetables are cooked.
Remove the corned beef to a cutting board and slice against the grain. Place on a serving platter, add the vegetables and serve with the Horseradish Mustard Sauce on the side.
For the Horseradish Mustard Sauce:
Mix all ingredients in a small bowl to combine. Refrigerate. Better if made at least one hour before serving.