Best Corned Beef and Cabbage Recipe For You!!
In the joyful spirit of celebrating St. Patrick's Day and of course Corned Beef and Cabbage day we cooked up this amazing recipe for you!!
CORNED BEEF AND CABBAGE RECIPE
Ingredients
- 1 corned beef brisket (about 4 pounds) with spice packet
- 2 tablespoons brown sugar
- 2 bay leaves
- 3-1/2 pounds small potatoes (10-15), peeled
- 8 medium carrots, halved crosswise
- 1 medium head cabbage, cut into wedges
HORSERADISH SAUCE (OPTIONAL):
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 to 1-1/2 cups reserved cooking juices from corned beef
- 1 tablespoon sugar
- 1 tablespoon cider vinegar
- 1/4 cup horseradish
Let's get cooking...
- Place corned beef, contents of seasoning packet, brown sugar and bay leaves in a large pot or Dutch oven and cover with water. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
- 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 and cook for 15 more minutes. Remove vegetables and corned beef; keep warm and let rest 15 minutes.
- Cut beef across the grain into slices.
For the Horseradish Sauce:
- Strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices.
- 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.
Now, add as much sauce as you want, if you want to your corned beef and cabbage.
Bon appetit!!
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