Recipe: Corned Beef Brisket, feedback please

Hi, I am hoping to make this for a St. Patty's Day dinner celebration. It looks like a good and simple one (Haha, sounds like something Rachel Ray would say...nummy!)

Corned Beef Brisket

1 flat cut corned beef brisket (about 3-4 pounds)
six carrots
10 small potatoes
six turnips (quartered)
two medium sized onions (quartered)
12 brussels sprouts and one large head of cabbage (cut into six wedges)
one carton of sour cream
one bottle prepared horseradish

Fill a large pot with enough water to cover the brisket. Empty the contents of the package, usually containing all the spices or if there is a separate spice packet open it and put the contents in the water with the brisket. Cover the brisket and bring to a boil, reduce heat to a simmer and cook 50 minutes per lb.

While the brisket is cooking, make a horseradish sauce with sour cream and horseradish to taste. Prepare turnips, small potatoes, carrots, brussels sprouts and large quarters of cabbage.

When the brisket is done take it out the pot and keep warm. Put the potatoes and carrots in the brisket liquid and cook for about five minutes then add the rest of the vegetables.

When the vegetables are done, pour them into a colander, butter and pepper them. Do not salt! Corned beef is salty. Slice the brisket by cutting in cross the grain in about 3/4 inch slices, arrange the slices on a large warm platter and surround the brisket with the buttered vegetables.

Servings: 6
Source: Shelby Grant

Let me know what you think? Or, if you have a better one that you would like to share in time for this March holiday, please do.