Corned Beef with Cabbage and Potatoes
Ingredients
- Corned beef and vegetables:
- 1 corned beef brisket (about 4 1/2 lb.), trimmed of excess fat
- 20 whole black peppercorns
- 5 whole allspice
- 5 garlic cloves, unpeeled
- 2 bay leaves
- 4 lb. all purpose potatoes, peeled and each cut into quarters
- 1 lb. carrots, peeled
- 1 lb. parsnips, peeled
- 1 medium head green cabbage (about 3 lb.), cut into 8 wedges, with core attached.
- Horseradish Mustard Sauce:
- 1/2 C. Dijon mustard with seeds
- 2 Tbs. pure maple syrup
- 1 Tbs. prepared white horseradish
- Chopped parsley for garnish
Directions
Prepare Corned Beef & Vegetables: In 8 quart Dutch oven or saucepot, place brisket, peppercorns, allspice, garlic, bay leaves, and enough water to cover; heat to boiling over high heat. Reduce heat to low; boiling over high heat. Reduce heat to low; boiling over high heat. Reduce heat to low; cover and simmer 2 hours 30 minutes
Add quartered potatoes, whole carrots, and whole parsnips to Dutch oven; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes or until meat and vegetables are tender. With tongs and slotted spoon, transfer meat and vegetables to platter; cover and keep warm. Add cabbage to liquid in Dutch oven; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes or until cabbage is tender.
Meanwhile, prepare Horseradish Mustard Sauce; In small bowl, with fork, mix mustard, maple syrup, and horseradish until smooth; set sauce aside.
Drain cabbage and add to platter with meat. Thinly slice meat and serve with vegetables and mustard sauce. Garnish with chopped parsley.
Yield: 8 servings
Reviews (1)
Flag as inappropriate hindand | March 25, 2008