4 lb corned beef brisket
1 head green cabbage, cored, coarsely chopped
2 Gala apples, cored, cut into 1/2-thick slices
2 ribs celery, cut into 1-inch pieces
3 tbsp. oil
2 tbsp. prepared horseradish
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. spicy brown mustard
2 tbsp. dark corn syrup
1/4 tsp. garlic powder

Place beef in a large pot. Add enough water to cover by 2 inches.

Over high heat, bring to boil. Reduce heat to medium, simmer until very tender, 3 hours. Drain. About 45 minutes before beef is done, position rack in center of oven.

Preheat to 375°F. In a large roasting pan, toss cabbage, apples, and celery with oil, horseradish, salt and pepper until coated. Cover with foil. Roast until softened, 30 minutes. Combine mustard, corn syrup, and garlic powder, reserve.

Place beef on top of cabbage mix. Spread reserved mustard mix over beef. Roast uncovered, until glaze bubbles and cabbage is tender, about 10 minutes.

Submitted by: Sherry Monfils