Corned Beef and Cabbage
This Irish-American classic is a favorite all year long!
Servings Prep Time
10people 10minutes
Cook Time
2-3/4hours
Servings Prep Time
10people 10minutes
Cook Time
2-3/4hours
Ingredients
  • 14 pound beef brisketwith spice packet
  • 2Tbsp Brown Sugar
  • 2 bay leaves
  • 3-1/2lb small peeled potatoes
  • 8medium carrotshalved crosswise
  • 1medium cabbagecut into wedges
  • Horseradish Sauce
  • 3Tbsp butter
  • 2Tbsp all-purpose flour
  • 1-1/2cups cooking juicesfrom corned beef
  • 1Tbsp sugar
  • 1Tbsp cider vinegar
  • 1/4cup horseradish
  • Mustard Sauce
  • 1cup Sour Cream
  • 2Tbsp Dijon mustard
  • 1/4 tsp sugar
Instructions
  1. Place brisket, seasoning packet, brown sugar, and bay leaves in a large Dutch oven or stockpot. Cover with water and bring to a boil. Simmer covered 2 hours.
  2. Add potatoes and carrots and return to a boil. Reduce heat and simmer covered 30-40 minutes until tender.
  3. Add cabbage and return to a boil. Reduce heat and simmer covered until cabbage is tender, about 15 minutes.
  4. For Horseradish sauce strain and reserve 1-1/2 cups cooking juices.
  5. Cut beef across the grain into slices. Serve with vegetables and Horseradish Sauce.
  6. Horseradish Sauce: In a small saucepan melt butter over medium heat; stir in flour until smooth. Whisk in cooking juices, stir in sugar and horseradish. Bring to a boil constantly stirring.
  7. Mustard Sauce: Mix all ingredients.