Cider-braised corned beef with rutabaga

Ingredients:

• 1 piece of corned beef brisket weighing 1.8 - 2.3 kg.
• 2 tsp allspice peas
• 1 teaspoon black peppercorns
• 5 bay leaves
• 8 sprigs of thyme
• 5 cloves garlic, crushed
• 2 bottles of 0.33 l alcoholic cider
• 0.5 cups Irish whiskey (or lightly salted chicken broth)
• 3 tablespoons brown mustard
• 3 tablespoons light brown sugar
• 2 tablespoons of honey
• 2 tbsp. prepared horseradish
• 1 medium rutabaga, peeled and cut into 2cm pieces.
• 2 leeks (white and light green parts only), halved lengthwise and cut into 1cm pieces (wash thoroughly)
• Chopped fresh parsley, for serving

Preparation:

1. Preheat oven to 165°C.
2. Trim the fat cap off the corned beef, leaving a 0.5 cm (1/4 inch) thick layer, then rinse the corned beef. Place in a large Dutch oven and cover with water to a level of 2.5 cm (1 inch) above the meat. Bring to a boil, then turn off the heat and skim off any foam. Transfer the beef to a plate, drain, and wipe out the pan. Combine the allspice, peppercorns, bay leaf, thyme, and garlic in a large piece of cheesecloth. Gather the edges into a bag, tie with kitchen twine, and set aside.
3. Return the beef to the casserole dish. Add the cheesecloth, cider, whiskey, and 4 cups of water. Bring to a boil, then reduce heat to a simmer. Cover, place in the oven, and roast for 1.5 hours. Remove the casserole dish from the oven and flip the beef; cover and continue roasting until done, about 1.5 hours more.
4. Line a rimmed baking sheet with parchment paper. Transfer the cauldron to the stovetop and increase the oven temperature to 200°C. Remove the beef from the liquid and place it fat-side up on the prepared baking sheet; reserve the liquid in the cauldron.
5. Combine the mustard, brown sugar, honey, and horseradish in a bowl. Brush the corned beef with 1/4 cup of the mustard glaze. Return to the oven and bake until the glaze is golden brown and sticky, about 15 minutes. Brush the meat with the remaining glaze and bake for another 15 minutes. Remove from the oven and let the beef rest for 10 minutes.
6. Meanwhile, bring the liquid in the cauldron to a boil. Add the rutabaga and reduce the heat to a simmer; cook until the rutabaga is very tender, about 20 minutes, adding the leek halfway through. Using a slotted spoon, transfer the vegetables to a serving platter. Slice the corned beef and transfer to a serving platter; sprinkle the vegetables with parsley.