Glazed Corned Beef and Cabbage with Horseradish Cream Sauce

We have taken the traditional Corned Beef and Cabbage and made it exceptional by glazing the beef at the very end and serving it with Horseradish Cream Sauce. We prefer the point cut over the flat brisket. It has more fat, and much more flavor.
Yield 6 servings

5 pounds corned brisket of beef, with packaged pickling spices
water to cover
2 onions, peeled and quartered
4 whole cloves
1 bottle beer, preferably stout or hoppy
3 carrots, peeled and quartered
2 stalks celery, sliced
6 red potatoes, small-medium sized
4 rutabagas or turnips peeled, cut into 2-inch chunks
1 large green cabbage, quartered or cut in wedges
1 fennel bulb with frond on, quartered (optional)

3/4 cup brown sugar
1/4 cup bourbon
2 teaspoons whole grain mustard

1 cup Horseradish Cream Sauce

1 Place corned beef in a large pot. Fill with water until it covers the beef. Sprinkle on packaged pickling spices. Cover the pot and bring to a boil, then reduce heat and simmer 30 minutes. Skim off any foam that has formed. Stud onions with cloves and add to stock. Simmer for 4 hours or until tender, skimming occasionally.
2 During the last hour, add beer, carrots, celery, potatoes, and rutabagas to stock, then cover again. Even though this will cook for another hour, set timer for 30 minutes. The timer will keep you on track through the next few steps.
3 Preheat oven to 400°F. In a bowl, combine glaze ingredients.
4 When 30 minute timer sounds, check meat for tenderness. If not quite tender, continue to cook. If done, transfer meat to an oven-proof pan. Spread glaze over surface, then place in oven. This will cook for another 30 minutes, but set timer for 15 minutes.
5 When timer sounds, drop oven to 375°F. Add cabbage to stock, and if using, add fennel. Set timer again for 15 minutes. When timer sounds, remove meat from oven.
6 Place meat in a sizable shallow service bowl. Place vegetables around, and spoon enough stock around meat and vegetables to 1/3 way up. Too much liquid will remove the glaze. Strain remaining stock into pitcher to pass at table.
7 Slice beef thinly. Serve with Horseradish Cream Sauce.

notes NOTE Corned Beef is sold as flat, round, or point cut.

Flat cut - The term brisket implies the Flat cut but occasionally refers to other cuts. Flat cut is the leanest and is often used for deli slicing.

Round cut - The Round cut of corned beef is in between flat and point cut.

Point cut - The Point cut is the fattiest cut of corned beef and is our personal favorite. It has the most flavor and is the cheapest (bonus!). Unfortunately, this hard-to-find cut seems only available around St. Patrick's Day. Therefore, when we find it, we usually nab a few for the freezer.

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