Oven Roasted Corned Beef and Cabbage with Mustard Glaze

Makes a delicious St. Patrick's Day Feast

Ingredients:
1 large corned beef brisket (flat cut, about 3 to 5 pounds)
1 bottle dark beer of choice (I use stout)
1 can beef broth
3 tablespoons whole grain mustard
1/4 cup agave nectar
1 heaping tablespoon of pickling spice
1/4 teaspoon garlic salt
1 tablespoon salt (if more seasoning is needed once you add veggies later)
2 large sprigs of rosemary
6 or 7 cloves of garlic peeled and smashed
1 large sweet onion quartered
1 small bag baby carrots or 5 large carrots cut into sticks
1 (3 pound) bag baby red potatoes, cooked in microwave until just tender
1 head of cabbage, cut in 4 or 5 wedges

Directions:
Preheat oven to 350 degrees.  In the meantime place brisket in a large hot skillet with a little olive oil.  Sear the brisket to brown on both sides. This will take about length of time it takes to preheat the oven.  Smear the brisket on both sides with mustard and place brisket in a roasting pan.  Sprinkle brisket and pan with pickling spices and add rosemary sprigs to the pan.  Pour in beer and broth.  Stir in agave nectar and garlic salt Cover with foil and bake for about 3 hours.  Taste liquid surrounding the beef for flavor and add more salt or nectar if necessary to season veggies.  Add carrots, cooked potatoes, garlic, and onion to pan with brisket.  Re-cover roasting pan with foil and bake another 15 minutes.  Finally add cabbage wedges to pan, re-cover and bake 15 minutes.  Remove beef and slice.  Serve with a variety of mustard as condiments..