CORNED BEEF & CABBAGE WITH HORSERADISH CREAM SAUCE
Our Cabernet Sauvignon is the perfect match for this Irish classic any time of the year.
Provided by [email protected]
Yield 10
Number Of Ingredients 12
Steps:
- Place all the cream ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld (Refrigerated sauce can be kept in an airtight container for 2-3 weeks).
- To prepare corned beef, place brisket, contents of seasoning packet, brown sugar, and bay leaves in a large Dutch oven or stockpot and cover with water. Bring liquid to a boil and reduce to a simmer. Cover and cook for 2 hours.
- Remove lid and add potatoes and carrots, then return pot to a boil and reduce to simmer. Cover and cook until beef and vegetables are tender, about 30-40 minutes. Add cabbage and bring to a boil. Reduce to simmer and cover, cooking until cabbage is tender, about 15 minutes. NOTE: If pot gets too full, remove potatoes and carrots before adding cabbage to the pot. Be sure to reheat them before serving.
- Once cooked, remove vegetables from pot and keep warm. Remove beef from the pot and place on a cutting board. Cut beef across the grain into slices.
- On your favorite plate, artfully arrange beef and vegetables and serve the sauce on the side. Enjoy!
Nutrition Facts :
CORNED BEEF AND CABBAGE
What's St. Patrick's Day without Corned Beef and Cabbage! A simple way to prepare this classic Irish dish. Top it with horseradish cream or mustard and serve it with a side of creamy cauliflower puree as a low carb alternative to potatoes.
Provided by Gina
Categories Dinner
Time 3h
Number Of Ingredients 8
Steps:
- In a large pot, place brisket, bay leaves and enough water to cover.
- Simmer, covered for about an hour per pound.
- When meat is tender add carrots.
- Boil for about 10 minutes, then add cabbage.
- Cook another 15- 20 minutes, until tender.
- Remove the meat and place on a cutting board.
- Slice the meat across the grain into thin slices.
- Serve with vegetables and ladle some broth on top.
Nutrition Facts : ServingSize 1 /4 of meat and veggies, Calories 292.5 kcal, Carbohydrate 20.5 g, Protein 19.3 g, Fat 16.1 g, SaturatedFat 5.5 g, Cholesterol 83 mg, Sodium 960 mg, Fiber 8.3 g, Sugar 3 g
SLOW COOKER CORNED BEEF AND CABBAGE
Corned beef shrinks by about 50%, so for generous servings (and leftovers if you're lucky), buy about one pound of meat per person. If I'm serving it early in the day, I like to set this up before bed and let it cook while I sleep. In the morning, I remove the meat and vegetables from the pot and reheat about 1/2 hour before I want to serve it.
Provided by Food Network
Categories main-dish
Time 9h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For serving: grainy mustard and horseradish sauce, recipe below
- Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
- Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
- Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.
- Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.;
SLOW COOKER CORNED BEEF WITH CREAMY HORSERADISH SAUCE
The mouth-watering aromas coming from your slow cooker will have your family counting the seconds to dinner time on St. Patrick's Day or any other night of the year! Adapted from a Betty Crocker recipe, it can be served with boiled baby red potatoes and steamed green cabbage for a traditional Irish dinner.
Provided by Liynaa
Categories Meat
Time 8h5m
Yield 1 roast, 8 serving(s)
Number Of Ingredients 8
Steps:
- 1. Place the onion slices in the bottom of a 5-6 quart slow cooker. Rinse beef and place on top of onions, discarding spice packet. Sprinkle with red pepper flakes. Mix broth and Worcestershire sauce and pour over top.
- 2. Cover and cook on low heat 8 to 9 hours.
- 3. In a small bowl, mix sour cream or yogurt, horseradish, and parsley. Serve with the beef and the onions.
MUSTARD CREAM SAUCE FOR CORNED BEEF
A sauce from Bruce Jacobs, Executive Chef at Bristol Farms Markets in CA for your St. Pat's corned beef. It's also good with ham, chicken or other meats.
Provided by San Marcos Sunshine
Categories Sauces
Time 15m
Yield 3 cups, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Note: Chef Jacobs makes this sauce using the same broth in which his corned beef and vegetables have been cooked. Alternatively, substitute 2 teaspoons of concentrated "Better Than Bouillon" Ham Base (available at most grocery stores) mixed with 2 cups of water.
- To make the roux, melt the butter in a small saute pan, then slowly stir in the flour and cook over low heat for 15-30 seconds, stirring constantly. Do not allow roux to brown.
- To finish the sauce, bring the broth, cream, horseradish and mustard to a boil in a small saucepan. Reduce heat to a simmer and slowly add the roux, a little at a time until the sauce is thick enough to coat the back of a spoon.
- Stir in the chives and serve over corned beef, cabbage and other vegetables.
Nutrition Facts : Calories 263.6, Fat 21.5, SaturatedFat 9.2, Cholesterol 48.5, Sodium 2315.1, Carbohydrate 12.7, Fiber 6.3, Sugar 2, Protein 9.2
HORSERADISH-MUSTARD SAUCE FOR CORNED BEEF
When you have a strong Irish heritage and a son named Patrick, you can't help but make a big fuss on March 17! This zesty sauce is the perfect accompaniment to corned beef. -Denise Bender, Bayville, New York
Provided by Taste of Home
Time 5m
Yield 10 servings.
Number Of Ingredients 3
Steps:
- In a small bowl, combine the sour cream, horseradish and mustard. Serve with corned beef.
Nutrition Facts :
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