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!
Serves about 6
- 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
- Put the corned beef and seasonings from the packet in a very large pot, large enough to hold all of the vegetables too.
- 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.
- 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.
- Prepare your veggies. Do not core the cabbage. The core will help hold the cabbage wedges together as it cooks.
- After 2.5 hours, add the potatoes and carrots to the pot. Cover, and cook for 15 minutes.
- Add the cabbage to the pot and allow it to cook for 10 minutes.
- Preheat the oven to 375*F.
- Make the glaze. In a small saucepan, combine all of the glaze ingredients and stir over medium heat for five minutes.
- Remove the brisket from the pot, trim off any large fatty pieces still remaining, and discard. Leave the veggies in the pot for now.
- Place the brisket in a baking pan, and pour the warm glaze over the brisket.
- Place the glazed brisket in the warm oven, and cook for about 10 minutes, basting a couple of times with the run off glaze.
- If desired, turn on the broiler to crisp up the glaze just a bit before removing the brisket from the oven.
- Slice the brisket and serve alongside the vegetables with a hefty dose of the horseradish sour cream.
Recipe from Chew, Nibble and Nosh.