Irish Corned Beef and Cabbage | The Daily Dish

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Corned Beef and Cabbage

7 Comments | Written on March 12, 2013 at 12:00 am , by

I can’t believe so many St. Patrick’s Days have come and gone, and this is the first time I am posting a classic Corned Beef and Cabbage recipe!   In traditional Irish fashion, nothing goes to waste in this recipe.  The beef and the cabbage are even boiled in the same water!

Keep reading for the recipe…

What makes this recipe really special is the Sour Cream-Horseradish sauce.  Serve it along side the corned beef or spoon over the meat.  Again, some of the leftover stock from boiling the corned beef is used to flavor this sauce.
Round out the meal by serving the corned beef and cabbage with new potatoes and baby carrots.  The red potatoes, orange carrots and bright green cabbage transforms what could be a lackluster plated dish into a colorful meal!

Irish Corned Beef and Cabbage with Sour Cream-Horseradish Sauce, New Potatoes, and Baby Carrots

About 4 pounds lean corned beef brisket

Water

1 large onion, sliced

1 large carrot, sliced

1/2 teaspoon rosemary leaves or 1 sprig fresh rosemary

1 bay leaf

1 head cabbage (about 2 pounds) cut into quarters

3 Tablespoons butter

3 Tablespoons flour

1-3/4 cup reserved stock from corned beef

2 Tablespoons horseradish sauce

1/4 cup sour cream

1/3 cup chopped parsley

Boiled and buttered small new potatoes

Cooked and buttered baby carrots

Parsley for garnish, optional

In a large pot or Dutch oven, cover meat with water.  Bring to a boil and boil for 5 minutes.  Discard water.  Return meat to pan and cover again with water.  Add onion, carrot, rosemary, and bay leaf to pan.  Bring to a boil again; reduce heat and simmer, covered, until meat is very tender, about 3-1/2 hours.  Lift out meat and keep warm on a platter, leaving stock in pan.  Bring stock to a boil.  Add cabbage wedges and cook, uncovered, until tender-crisp.  Lift out cabbage and arrange around meat.  Reserve stock for sauce.

For Sauce:  In a saucepan, melt butter.  Stir in flour until bubbly.  Strain some of the stock from the corned beef and cabbage to measure 1-3/4 cups stock.  Add stock to butter mixture and stir until it boils.  Mix in the horseradish, sour cream, and chopped parsley.  Serve with corned beef and cabbage, along with hot cooked new potatoes and carrots.  Garnish with parsley, if desired.  Serves 8.

7 Responses to “Corned Beef and Cabbage”

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