I’ve cooked corned beef and cabbage more than a few times over the years. I try a new recipe every St. Patrick’s Day, and the recipes always disappoint. The cabbage wilts, the corned beef is dry, or the carrots are mushy.
This year I was experimenting with a new recipe, and I think I finally got it right! Like just about anything I cook, this corned beef and cabbage recipe is easy, but it does take some time. I finally gave up on cooking corned beef in the slow cooker and gave boiling it a go. Apparently boiling corned beef is the way to go, because this was DE-li-cious!
I paired the corned beef with a tangy horseradish sauce that added just enough zing to really make the meal! Plenty of carrots and tomatoes made the kids happy, too.
Before you attempt this meal, make sure you have a pot big enough to handle the corned beef and veggies. I used a cheap eight quart stock pot with good results.
I added a little bit of the Pacific Northwest to this Irish meal by adding a pint of MacTarnahan’s Amber Ale by the Portland Brewing Company to the corned beef and veggies. It really adds to the flavor of the dish. And I loved smelling the corned beef cooking all afternoon in the stock pot. By the time dinner rolled around I was starving! I might have even snacked on the meat I set aside to photograph. Maybe.
Are you salivating yet? Great! Let’s get to the recipe!
- Corned Beef Brisket
- 1 pint amber ale
- 10 small red potatoes
- ½ lb. baby carrots
- 1 head cabbage
- 1 onion
- 1 cup sour cream
- ¼ cup hot cream horseradish
- 1 Tbsp. Dijon mustard
- 1 tsp white wine vinegar
- Salt and pepper to taste
- Trim the fat from the corned beef brisket. Place the beef into the stock pot and pour the beer over it. Add enough water to cover the beef by a couple of inches. Bring to a boil. As the water comes to a boil, I like to skim off the foam, so the pot doesn't boil over. That's completely optional, though.
- Add the spice packet that came with the corned beef. Cover and turn down the heat. Simmer corned beef for about 50 minutes per pound. For a four pound brisket, that's about 3.5 hours.
- Prepare horseradish sauce (recipe below), so the flavors can mix for a few hours before dinner.
- Forty minutes before the corned beef is done, add whole potatoes and carrots. Cover, return to a boil, and simmer about forty minutes until the veggies are tender.
- Remove corned beef, potatoes, and carrots to a casserole dish or serving platter. Cover with foil and keep warm in the oven.
- Cut cabbage and onion into wedges. Add cabbage and onion to the pot, which now only contains the cooking liquid from the corned beef. Simmer 15 minutes or until crisp tender.
- Add cabbage to the platter and serve the entire meal with horseradish sauce.
- Mix together sour cream, horseradish, Dijon mustard, white wine vinegar, salt, and pepper in a small dish. Refrigerate for several hours. Serve alongside corned beef.
Shared at Weekend Potluck Share Your Stuff Tuesdays, Good Tips Tuesday, Blogger Brags Weekly Pinterest Party, a Little R&R, and Simple Saturday.