3 1/2 to 4 pounds boneless corned beef brisket with seasoning packet

6 medium cloves garlic, peeled

2 teaspoons whole black peppercorns

2 cups water

1 pound carrots, cut into 2 Qw x Qw -inch pieces

1 pound parsnips, cut into2 Qw x Qw -inch pieces

1 pound Savoy or green cabbage, cut into 4 wedges

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Lemon-mustard sauce (recipe follows)

Position oven racks in upper and lower thirds of oven. Heat oven to 350 degrees.

Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around brisket. Add water; cover tightly with aluminum foil. Braise in upper third of oven for 3 to 3 Qw

hours or until brisket is fork-tender.Meanwhile, place carrots, parsnips and cabbage on rimmed baking sheet. Drizzle with oil and toss gently to coat. Season with salt and ground pepper. Cover with aluminum foil. Roast in lower third of 350 degree oven with brisket for 55 minutes. Uncover; continue roasting 10 to 15 minutes or until vegetables are tender and begin to brown.Remove brisket from roasting pan. Cover and refrigerate half of brisket (about 12 ounces), Er cup each carrots and parsnips and Qw

cup lemon-mustard sauce for corned beef and roasted vegetable salad with lemon-dill dressing (see recipe).Carve remaining brisket diagonally across the grain into thin slices. Serve with remaining roasted vegetables and lemon-mustard sauce.Makes 4 servings.Lemon-mustard sauce: Heat 1 tablespoon olive oil in small saucepan over medium heat. Add 2 tablespoons finely chopped shallot; cook and stir about 2 minutes or until tender. Remove from heat; cool 1 minute. Stir in We cup dairy sour cream, cup Dijon-style mustard, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill and 1 teaspoon honey. Season with teaspoon each salt and pepper. Cover; set aside.