2 pounds corned beef brisket

1 bay leaf

3 large potatoes, peeled and diced

6 carrots, peeled and sliced

3 large turnips, peeled and diced

4 small sweet or white onions, quartered

¼ cup maple syrup

¼ teaspoon mustard powder

1 teaspoon lemon juice

Freshly ground black pepper

Optional: Fresh parsley

• Rinse the corned beef in cold water. Place the meat in a large Dutch oven treated with nonstick spray. Cover with water. Add the bay leaf. Bring to a boil over medium-high heat; reduce heat and simmer, covered, for 1½ hours.

• Preheat oven to 400°. Add the potatoes, carrots, turnips, and onions to a saucepan and cover with cold water. Bring to a boil over medium-high heat; reduce heat, cover, and simmer for 30 minutes or until tender.

• Once the vegetables are cooking, remove the meat from the Dutch oven and discard the broth and bay leaf. Place the boiled meat in a roasting pan treated with nonstick spray. In a small bowl, combine the maple syrup with the mustard powder and lemon juice. Drizzle the maple syrup mixture over the meat. Bake, uncovered, for 20 minutes. Remove to a serving platter, tent with aluminum foil, and let stand for 10 minutes.

• Ladle about ½ cup of the vegetable water into the roasting pan and scrape the bottom of the pan to incorporate the water into the drippings. Remove the boiled vegetables from the saucepan with a slotted spoon and place in the roasting pan; toss with the juices. Place in the oven while the meat rests.

• Slice the brisket thinly across the grain. Fan out on the serving platter. Remove the vegetables from the oven and arrange them around the brisket. Sprinkle with freshly ground black pepper to taste. Garnish with fresh parsley, if desired. Serve immediately.