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Favorite Corned Beef and Cabbage

 Favorite Corned Beef and Cabbage
—Evelyn Kenney, Trenton, New Jersey
8-12 ServingsPrep: 10 min. Cook: 2-3/4 hours

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

2 of 2

Favorite Corned Beef and Cabbage (continued)

Directions (continued)

  • 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.