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Favorite Corned Beef and Cabbage Recipe

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—Evelyn Kenney, Trenton, New Jersey

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Favorite Corned Beef and Cabbage Recipe

Prep: 10 min. Cook: 2-3/4 hours

Yield: 8-12 Servings

10 165 175

Ingredients

1 corned beef brisket with spice packet (4 to 6 pounds)
2 tablespoons brown sugar
2 to 3 bay leaves
16 to 24 small potatoes, peeled
8 to 12 medium carrots, halved
1 large head cabbage, cut into wedges
Minced fresh parsley, optional
HORSERADISH SAUCE:
3 tablespoons butter
2 tablespoons all-purpose flour
1 to 1-1/2 cups cooking liquid (from brisket)
1 tablespoon cider vinegar
1 tablespoon sugar
1/4 cup horseradish
SOUR CREAM AND MUSTARD SAUCE:
1 cups (8 ounces) sour cream
2 tablespoons Dijon mustard
1/4 teaspoon sugar

Directions

Place brisket in a large Dutch oven; cover with water. Add brown sugar and bay leaves. (If spice packet is enclosed with brisket, add it also.) Bring to a boil. Reduce heat; cover and simmer for 2 hours.
Add potatoes and carrots. Return to boiling. Reduce heat; cover and simmer 30-40 minutes or until meat and vegetables are just tender. If your Dutch oven is not large enough for cabbage to fit, remove potatoes and carrots and keep warm (they can be returned to cooking liquid and heated through before serving).
Add cabbage; cover and cook about 15 minutes or until tender. Discard bay leaves. Remove cabbage and meat.
Strain and remove about 1-1/2 cups cooking liquid. Let meat stand a few minutes. Slice meat across the grain. Serve with Horseradish Sauce or Sour cream and Mustard Sauce. Garnish with parsley if desired.
Horseradish Sauce: In a small saucepan, melt butter. Blend in flour. Add 1 cup cooking liquid; stir until smooth. Add vinegar, sugar and horseradish. Cook and stir over medium heat until thickened and bubbly. Adjust seasoning with additional vinegar, sugar or horseradish if needed. Thin sauce if necessary with the remaining cooking liquid. Yield: about 1-1/2 cups.
Sour Cream and Mustard Sauce Combine all ingredients in a small bowl. Mix until well blended. Yield: 1 cup.

Originally published as Corned Beef and Cabbage in Reminisce March/April 1993, p47

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Reviews for Favorite Corned Beef and Cabbage

Favorite Corned Beef and Cabbage

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(1-10) of 13 reviews

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Reviewed on Mar. 13, 2013 by janeirv

I am so glad I have saved this to my Recipe Box! It is the Best and so are the sauces! I make it this way every year.

Reviewed on Feb. 12, 2013 by Redhead1969

I could be a contestant on "World's Worst Cook in America". My husband laughed when I said I wanted to make corned beef and cabbage, and said to wait for his next day off and HE would make it. While he was at work, I made it. It was so much easier than I thought! I cut myself with the peeler, and put the butter and flour in a pot together to melt, but recovered quickly. It was so good, and my husband was stunned. I recommend this to anyone who is a beginner or an old pro.

Reviewed on Mar. 21, 2012 by ranissa

This is amazingly awesome. The meat was so tender & yummy.

Reviewed on Jun. 26, 2011 by Bellinvoz

I also live in Trenton ,N.J. & wish you were my friend so I could get invited to some of your dinners!... LOL.. I made this as what the recipe said & it was sooo good it is the best brisket I have ever made & family agreed!!! You ever need a friend Im near.. LOL.. Loved it!!!

Reviewed on Apr. 04, 2011 by LEGSDurst

My husband and I enjoyed this Corned Beef and Cabbage recipe immensely. The extra Horseradish and Sour Cream & Mustard Sauces were added bonuses. We tried them both! Did not add the fresh minced parsley, but may next time!

Reviewed on Mar. 12, 2011 by olgarita

I have done this recipe and is awesome, thanks.

Reviewed on Mar. 07, 2011 by tina11676

WOW! This recipe is so easy and absolutely delicious! It's even quick enough to make during the week! Most people I know had said it was better to do in a crockpot or when you have hours and hours to let it simmer since it's a tough cut. But mine cooked for about 2 1/2 hours and it is so tender you don't need a knife! And the horseradish sauce really compliments the dish! Definitely a keeper! The only thing I did differently was to add half the carrots and potatoes since I only made a 3 pound brisket. Otherwise, kept it exactly the same and love it that way!

Reviewed on Apr. 26, 2010 by linsvin

I think I just made the best corned beef and cabbage ever!!! I will not make it any other way again...I did make the sour cream and mustard sauce to dip...excellent. I always thought making corned beef and cabbage in the crock pot was the only way, not ANYMORE!

Reviewed on Apr. 13, 2010 by t-macka

I make this a lot ...I add black pepper corns, a onion cut in half, apple cider vinegar and the Bouquet Garni sachets .

Reviewed on Mar. 18, 2010 by Eagle00072

I followed this recipe exactly and it produced a wonderful meal. I had two briskets and used an electric roaster because we are having a problem with our oven. I simmered the meat in the pickling spices along with the brown sugar. After two hours I added the vegetables but I also added three Spanish onions because my boys enjoy onions simmered in the meat.I was very tempted to add a few turnips because my boys like them two and I had them on hand but did not. The meat was tender, sliced up wonderful, and the vegetables roasted to perfection. It also produced a wonderful broth which made both sauces a wonderful compliment. We only ate one brisket but made both and wewill use the second brisket to make Reueben sandwiches.

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