Red Flannel Corned Beef

Ingredients

• 1  2- to 2-1/2-pound corned beef brisket
• 1-1/4  pound red, yellow, and/or candy-stripe baby beets with tops (about 10 oz. after trimming)
• 1  pound fingerling potatoes or tiny new potatoes, halved or quartered
• 3  cups finely shredded green cabbage
• 1/3  cup minced red onion
• 1/3  cup vinegar
• 3  tablespoons olive oil or salad oil
• 2  tablespoons spicy brown mustard
• 1  tablespoon honey

Directions

1. Trim excess fat from meat. Place meat in a 4-quart Dutch oven; add any juices and spices from package. Add enough water to cover meat. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 to 2 hours or until almost tender.

2. Meanwhile, trim tops of beets to 1/2 inch. Trim root ends. Add beets and potatoes to the corned beef mixture. Return to boiling; reduce heat. Cover. Simmer for 15 minutes or until potatoes and beets are tender.

3. Transfer meat to a cutting board. Thinly slice meat across the grain. Arrange meat and cabbage side-by-side on a large serving platter. Using a slotted spoon, remove potatoes and beets, and arrange next to the cabbage. For the dressing, in a small saucepan combine red onion, vinegar, olive oil or salad oil, spicy brown mustard, and honey; bring to boiling. Remove from heat. Drizzle over all. Serve with any remaining dressing. Makes 6 servings.