Fresh Food Friday Corned Beef and Cabbage

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St. Patrick’s Day is coming up and probably the most popular dish on the dinner table that day is Corned Beef and Cabbage. Here is a recipe from Taste of Home that is simply delicious.

Favorite Corned Beef and Cabbage

  • 1 Corned Beef Brisket (about 4 lbs.) with spice packet
  • 2 T. brown sugar
  • 2 bay leaves
  • 3-1/2 lbs. small potatoes, peeled
  • 8 medium carrots, halved crosswise
  • 1 medium head cabbage, cut into wedges

Horseradish sauce:

  • 3 T. Kerrygold butter
  • 2 T. all-purpose flour
  • 1 to 1-1/2 c. reserved cooking juices from corned beef
  • 1 T. sugar
  • 1 T. cider vinegar
  • 1/4 c. horseradish

Directions:

  • Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.
  • Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.)
  • Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.
  • For Horseradish Sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juice.
  • Cut beef across the grain into slices. Serve with vegetables and Horseradish Sauce.

Horseradish Sauce

In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices. Season to taste with additional sugar, vinegar or horseradish.

https://www.tasteofhome.com/recipes/favorite-corned-beef-and-cabbage/

Enjoy!

 

 

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