4 lb. corned beef brisket, rinsed
6 white boiling onions, peeled
4 med. turnips, peeled
6 red boiling potatoes, scrubbed
6 sm. carrots, peeled & cut into 1" pieces
1 lb. white cabbage, cut into wedges

MUSTARD SAUCE:

1/3 c. prepared mustard
1 tbsp. horseradish

1. Place corned beef in 6 1/2 quart Dutch oven, cover with cold water. Bring to a boil; reduce heat and simmer for 2 1/2 to 3 hours or until almost tender. Turn beef once and skim foam.

2. Add onions and turnips; cook for 30 minutes.

3. Add potatoes, carrots and cabbage. Cook for 20 minutes more.

4. Trim fat from beef and slice. Combine mustard and horseradish and slice with beef and vegetables.