Corned Beef & Cabbage with Horseradish Cream Sauce
Our Cabernet Sauvignon is the perfect match for this Irish classic any time of the year.
Corned Beef Ingredients
- 1 corned beef brisket (about 4 lbs) & spice packet
- 2 Tbsp brown sugar
- 2 bay leaves
- 3 ½ lb small Yukon gold potatoes (about 10-15), peeled
- 8 medium carrots, peeled and cut into 3-in sticks
- 1 medium green cabbage, cut into 4 wedges
Horseradish Cream Ingredients
- 1 cup sour cream
- ¼ cup horseradish, freshly grated
- 1 Tbsp Dijon mustard
- 1 tsp white wine vinegar
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
Procedure
- 1Place all the cream ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld (Refrigerated sauce can be kept in an airtight container for 2-3 weeks).
- 2To prepare corned beef, place brisket, contents of seasoning packet, brown sugar, and bay leaves in a large Dutch oven or stockpot and cover with water. Bring liquid to a boil and reduce to a simmer. Cover and cook for 2 hours.
- 3Remove lid and add potatoes and carrots, then return pot to a boil and reduce to simmer. Cover and cook until beef and vegetables are tender, about 30-40 minutes. Add cabbage and bring to a boil. Reduce to simmer and cover, cooking until cabbage is tender, about 15 minutes. NOTE: If pot gets too full, remove potatoes and carrots before adding cabbage to the pot. Be sure to reheat them before serving.
- 4Once cooked, remove vegetables from pot and keep warm. Remove beef from the pot and place on a cutting board. Cut beef across the grain into slices.
- 5On your favorite plate, artfully arrange beef and vegetables and serve the sauce on the side. Enjoy!
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