Favorite Corned Beef and Cabbage

Name: Favorite Corned Beef and Cabbage
Prep time: 10 min
Cook time: 2 h 45 min
Total time: 2 h 55 min
Yield: 10 servings.
Ingredients: 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 sour cream; 2 tablespoons Dijon mustard; 1/4 teaspoon sugar

It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. —Evelyn Kenney, Trenton, New Jersey

Ingredients

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 sour cream
2 tablespoons Dijon mustard
1/4 teaspoon sugar

Directions

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.

Nutrition Facts

1 serving (with horseradish sauce): 564 calories, 28g fat (10g saturated fat), 134mg cholesterol, 1616mg sodium, 50g carbohydrate (11g sugars, 8g fiber), 29g protein.

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

Reviews

My Review

Click stars to rate

Average Rating:

Robin

Mar 19, 2018

Big hit, even with the picky eaters! I am pleasantly surprised!
patricia

Mar 12, 2018

This Corned Beef Recipe was amazing!!!! Best ever...rave reviews from everyone!
Jane

Mar 9, 2018

Exactly how I've always made mine, although I cook my cabbage about a half hour longer and before the potatoes and carrots. I like a softer cabbage. I also add turnip or rutabaga. Delicious!
clyn

Mar 28, 2017

Great recipe! Both sauces were great. I will definitely make it again!!
dylan's mama

Mar 13, 2017

Yum!
kredhead

Mar 12, 2017

I use this recipe for timing reference when I make corned beef in my Dutch oven. It works perfectly every time. I substitute the spices listed in the "easy corned beef" recipe which utilizes the crock pot. Both recipes make my st pattys day a delicious success every time..no matter which method of cooking I choose.
rllewis7

Apr 7, 2016

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.
lauripobanz

Mar 17, 2016

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.
rmbarr059

Mar 17, 2015

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.
cindyost

Mar 15, 2015

The name says it all my "Favorite Corned Beef and Cabbage Recipe". Thank you for that.