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CORNED BEEF AND CABBAGE

Land O’Lakes Recipe

Reprinted from: landolakes.com
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CORNED BEEF & CABBAGE

Serve this traditional Irish recipe for a special St. Patrick’s Day dinner.

Preparation 35 min.
Baking 3 hrs.

Beef Ingredients:

1 (3 to 3 1/2-pound) corned beef brisket
Seasoning Ingredients:

1 cup apple cider or apple juice
2 teaspoons whole black peppercorns
3 bay leaves
Vegetables Ingredients:

10 (about 1 pound) small whole white onions
4 medium potatoes, peeled, cut into quarters
1 medium (4 cups) rutabaga, peeled, cut into 2-inch chunks
1 small head cabbage, cut into 8 wedges
Mustard Sauce Ingredients:

1 cup chilled whipping cream
1/2 cup horseradish mustard*
2 tablespoons balsamic vinegar or red wine vinegar

Instructions:

Heat oven to 325°F. Place beef brisket in roaster; add juices and spices from brisket package. Combine all seasoning ingredients in small bowl; pour over brisket. Cover; bake for 2 hours.

Add vegetables. Cover; continue baking for 1 to 1 1/2 hours or until brisket is fork tender and vegetables are desired doneness. Remove brisket and vegetables to serving platter; keep warm.

Beat chilled whipping cream in chilled small mixer bowl at high speed until soft peaks form (1 to 2 minutes). Gently stir in horseradish mustard and vinegar by hand. Serve mustard sauce with brisket and vegetables.

*Substitute 1/4 cup country-style Dijon mustard and 1/4 cup prepared horseradish.

TIP:Prepare mustard sauce as directed above. Cover; store refrigerated up to three days. This mustard sauce is also good served with roast beef and pork.
Yield: 10 servings

Nutrition Facts

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https://recipes.connorbowen.com/recipe/corned-beef-and-cabbage/