1 (4 lb.) lean corned beef brisket
Water
1 med. onion, cut in half
5 whole peppercorns
2 whole cloves
1 bay leaf
2 sprigs parsley
1 tsp. dried rosemary
1 lb. carrots, pared and halved
6 sm. red-skinned potatoes, pared
1 sm. head cabbage, cut into 6 wedges

SAUCE:

1 med. onion, chopped fine
1 bay leaf
2 tbsp. butter
2 tbsp. all-purpose flour
1 1/4 c. milk
1/2 c. dairy sour cream
2 tbsp. grainy Dijon-style mustard
2 tbsp. prepared horseradish
1 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper

Rinse beef; place in 8 quart saucepot. Cover with cold water; add onion, peppercorns, cloves, bay leaf, parsley and rosemary. Over high heat, bring to boil. Reduce heat to low; cover and simmer 2 - 2 1/2 hours, until meat is fork tender. Add carrots, potatoes and cabbage to saucepot; cover and simmer 20-25 minutes until vegetables are tender.

For sauce, in medium saucepan, over medium heat, saute onion and bay leaf in butter until onion is soft, about 5 minutes. Stir in flour; cook 1 minute. Whisk in milk. Bring to a boil, stirring occasionally. Remove bay leaf. Stir in sour cream, horseradish, mustard, lemon juice, salt and pepper (sauce will curdle if allowed to boil). Pour into serving bowl. To serve, arrange the beef slices and the vegetables on platter. Serve with the horseradish sauce. Makes 12 servings.