meats
Corned Beef & Cabbage
Serve this traditional Irish recipe for a special St. Patrick’s Day dinner.
Prep: 35 min – Bake: 3 hrs
Beef Ingredients:
1 (3 to 3 1/2-pound) corned beef brisket
Seasoning Ingredients:
1 cup apple cider or apple juice
2 teaspoons whole black peppercorns
3 bay leaves
Vegetables Ingredients:
10 (about 1 pound) small whole white onions
4 medium potatoes, peeled, cut into quarters
1 medium (4 cups) rutabaga, peeled, cut into 2-inch chunks
1 small head cabbage, cut into 8 wedges
Mustard Sauce Ingredients:
1 cup chilled whipping cream
1/2 cup horseradish mustard*
2 tablespoons balsamic vinegar or red wine vinegar
Heat oven to 325°F. Place beef brisket in roaster; add juices and spices from brisket package. Combine all seasoning ingredients in small bowl; pour over brisket. Cover; bake for 2 hours.
Add vegetables. Cover; continue baking for 1 to 1 1/2 hours or until brisket is fork tender and vegetables are desired doneness. Remove brisket and vegetables to serving platter; keep warm.
Beat chilled whipping cream in chilled small mixer bowl at high speed until soft peaks form (1 to 2 minutes). Gently stir in horseradish mustard and vinegar by hand. Serve mustard sauce with brisket and vegetables.
*Substitute 1/4 cup country-style Dijon mustard and 1/4 cup prepared horseradish.
TIP: Prepare mustard sauce as directed above. Cover; store refrigerated up to three days. This mustard sauce is also good served with roast beef and pork.
Makes 10 servings
Nutritional Info Per 1 Serving: Calories 360, Protein 27 g, Carbohydrate 25 g, Fat 18 g, Cholesterol 95 mg, Sodium 250 mg, Fiber 5 g
This recipe created by Land O’Lakes.