Saint Patrick’s Day is so close we can taste it. And what does that taste like? Corned beef and cabbage! We decided it would be fun to put together a traditional boiled dinner to celebrate our Irish halves. We used two different recipes as guides for our corned beef and we were very happy with the results. Just like our moms used to make! We would recommend doubling up on the beef if you want leftovers – this amount will feed about four people.
Corned Beef and Cabbage
3 pounds corned beef brisket with spice packet
10 potatoes (red or Yukon Gold), scrubbed clean and halved
5 carrots, peeled and cut into large chunks (4 chunks per carrot)
1 large head cabbage, cut into eight wedges (hint: leave the core intact in your wedges to keep them from falling apart)
Preheat oven to 300 degrees F.
Place corned beef in a large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil. Transfer pan to the oven, and braise until very tender, about 3 1/2 hours.
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the potatoes, carrots, and cabbage to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are just tender, about 15-20 minutes. Using a slotted spoon, transfer the cooked vegetables to a serving platter. Slice the corned beef against the grain into thin slices.
Serve with whole grain mustard or horseradish sauce (recipe below) if desired
Source: The Food Network
Note: I made 1/3 of this recipe
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
2 teaspoons kosher salt
Freshly ground black pepper
In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.
Yield: 1 3/4 cups