- 1 corned beef brisket (about 4 pounds) with spice packet
- 2 tablespoons brown sugar
- 2 bay leaves
- 3-1/2 pounds small potatoes (10-15), peeled
- 8 medium carrots, halved crosswise
- 1 medium head cabbage, cut into wedges
- HORSERADISH SAUCE:
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 to 1-1/2 cups reserved cooking juices from corned beef
- 1 tablespoon sugar
- 1 tablespoon cider vinegar
- 1/4 cup horseradish
- MUSTARD SAUCE (optional):
- 1 cup (8 ounces) sour cream
- 2 tablespoons Dijon mustard
- 1/4 teaspoon sugar
- Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.
- Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.)
- Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.
- For Horseradish Sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. Prepare sauces as desired.
- Cut beef across the grain into slices. Serve with vegetables, Horseradish Sauce and, if desired, Mustard Sauce.
- Horseradish Sauce: In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices. Season to taste with additional sugar, vinegar or horseradish.
- Mustard Sauce: Mix all ingredients. Yield: 10 servings.
Reviews for Favorite Corned Beef and Cabbage
"My beef did not come with a spice packet either, so I used a traditional Irish spiced beef blend. This dish had great flavor and the beef was very tender. The sour cream and mustard sauce was a very fresh addition that balanced the dish."
"This was the most tender corned beef I have ever eaten. I used a bag of baby carrots and red potatoes quartered. My boys gave it a hearty thumbs up."
"Really really good. I make corned beef and cabbage every year, and this was by far the best St. Patty's Day meal I've ever made. Thanks for sharing."
"The name says it all my "Favorite Corned Beef and Cabbage Recipe". Thank you for that."
"added 2 cloves of garlic while cooking corned beef and pickling spices as my corned beef didn't come with a packet."
"Made it with 2+ lb corned beef; 1/2 carrots & potatoes(used red small & cut some in half); used full amounts for horseradish sauce. Made it St. Pats day. It was delicious and a lot of fun for my husband & I making it. Will do it again & use a larger piece of corned beef."
"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."
"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."
"This is amazingly awesome. The meat was so tender & yummy."