Salty corned beef and sweet, tender cabbage is a perfect combination even when it's not St. Patrick's Day.

Ingredients

• 1 (4-pound) corned beef brisket, preferably center cut, brine and seasoning packet discarded
• 4 (5-inch) thyme sprigs
• 2 teaspoons whole coriander seeds
• 3 dried bay leaves
• 1 small (about 2 pounds) head green cabbage, cut into 3-inch wedges, leaving core intact
• 1 1/2 pounds baby gold potatoes, scrubbed, halved lengthwise if large
• 6 medium (2 ounces each) carrots, peeled, halved crosswise diagonally, and halved lengthwise, if large
• 3 medium (4 ounces each) purple-top turnips, peeled and cut into eighths
• 2 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1/2 cup sour cream
• 2 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish
• 2 tablespoons whole-grain mustard
• 1 tablespoon country dijon mustard
• 1 1/2 teaspoons worcestershire sauce

Directions

1. Place corned beef, thyme, coriander, and bay leaves in a large (about 10-quart) Dutch oven; add cold water to cover by 1 inch (10 to 12 cups). Bring to a simmer over medium-high; reduce heat to medium and cook, partially covered, skimming foam occasionally, until beef is fork-tender, about 2 hours.
2. Add cabbage, potatoes, carrots, turnips, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper to beef mixture. Increase heat to medium-high; cook, partially covered, until vegetables are al dente, 25 to 30 minutes. Remove from heat; let stand, covered, until vegetables are fork-tender, about 10 minutes.
3. Meanwhile, stir together sour cream, parsley, whole-grain mustard, Dijon mustard, Worcestershire sauce, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Set aside.
4. Transfer corned beef to a cutting board; slice against the grain into 1/2-inch-thick slices. Transfer to a platter. Using a slotted spoon; transfer vegetables to platter, discarding bay leaves and thyme sprigs. Spoon 1/4 cup cooking liquid over beef and vegetables. Garnish with additional parsley and serve with mustard sauce.