Homemade Corned Beef and Cabbage
Serving Size / Yield
- 4 pounds lean corned beef brisket
- 1/2 tsp rosemary leaves
- 1 bay leaf
- 1 head of cabbage, 2 lb and cut into quarters
- 3 tbs butter
- 3 tbs flour
- 1-3/4 cup reserved stock from corned beef
- 2 tbs horseradish sauce
- 1/4 cup sour cream
- 1/3 cup chopped parsley
- 1 large onion, sliced
Cover meat with water in a large pot.
Boil for 5 minutes.
Cover meat with fresh water.
Add onion, rosemary, and bay leaf to the pan.
Bring to a boil again, then reduce heat and simmer covered.
Do this until meat is very tender, for about 3 and 1/2 hours.
Remove meat from pan, but keep the stock.
Bring stock to a boil.
Finally, add the cabbage wedges and cook uncovered, until tender and crisp.
Take out cabbage and arrange around the meat.