Monday, April 25, 2016

Glazed Corn Beef and Cabbage with Horseradish Cream Sauce


I have a bit of a backlog of recipes that I am working through posting as I had another round in the hospital recently which always throws a wrench in the works when it comes to regular blog posts. I am just about caught up now, which is a relief.

We prepared a few days late St. Patrick's Day meal. I followed this recipe for the most part, but skipped the potatoes entirely and we cooked the carrots separately. The only reason for that was I had planned on skipping the carrots as well, but in the end we prepared some as they are tasty and add a nice bright color to the dish.


One thing to keep in mind is that you need a very large pot to fit all this food.


The corned beef has a delicious brown sugar and mustard glaze. I forgot to take a picture of the horseradish cream sauce but it was tasty too. I felt it could've been thinned out a bit with some milk as mine was a bit thick, but that is a person preference. All in all, it was a delicious and beautiful meal. Enjoy!

Glazed Corn Beef and Cabbage with Horseradish Cream Sauce
Serves about 6

Ingredients:
  • For the Corned Beef:
  • 1 (3 lb.) corned beef brisket with seasoning packet
  • 10 small red potatoes
  • 5 large carrots, peeled and sliced into 3-inch chunks
  • 1 head cabbage, outer leaves removed, and cut into small wedges
  • For the Horseradish Sour Cream:
  • 1 cup sour cream (light sour cream is fine)
  • 2-3 Tbsp. drained horseradish, more or less to taste
  • 2 tsp. Dijon mustard
  • 1/8 tsp. cayenne pepper, or to taste
  • 1/4 cup minced fresh parsley
  • For the Brown Sugar Glaze:
  • 1/2 cup light brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup yellow mustard
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder

Directions:
  1. Put the corned beef and seasonings from the packet in a very large pot, large enough to hold all of the vegetables too.
  2. Cover the brisket with water, place the lid on the pot, and bring to a boil. Lower the heat to a simmer, and cook for 2.5 hours.
  3. Meanwhile, make the Horseradish Sour Cream. Combine the sour cream, horseradish, Dijon mustard, cayenne pepper, and parsley in a small bowl. Stir to combine, cover and chill until serving time.
  4. Prepare your veggies. Do not core the cabbage. The core will help hold the cabbage wedges together as it cooks.
  5. After 2.5 hours, add the potatoes and carrots to the pot. Cover, and cook for 15 minutes.
  6. Add the cabbage to the pot and allow it to cook for 10 minutes.
  7. Preheat the oven to 375*F.
  8. Make the glaze. In a small saucepan, combine all of the glaze ingredients and stir over medium heat for five minutes.
  9. Remove the brisket from the pot, trim off any large fatty pieces still remaining, and discard. Leave the veggies in the pot for now.
  10. Place the brisket in a baking pan, and pour the warm glaze over the brisket.
  11. Place the glazed brisket in the warm oven, and cook for about 10 minutes, basting a couple of times with the run off glaze.
  12. If desired, turn on the broiler to crisp up the glaze just a bit before removing the brisket from the oven.
  13. Slice the brisket and serve alongside the vegetables with a hefty dose of the horseradish sour cream.

Recipe from Chew, Nibble and Nosh.


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