ROASTED CORNED BEEF AND CABBAGE WITH CARROTS, POTATOES & HORSERADISH CREAM SAUCE
Corned beef and cabbage is traditionally boiled, but I prefer to roast it in the oven. I also toss the vegetables in horseradish butter to amp up the flavor; it makes ALL the difference.
Provided by Jennifer Segal
Categories Dinner
Time 3h20m
Yield 6 - 8
Number Of Ingredients 16
Steps:
- Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position.
- Rinse the corned beef several times under running cold water. (No need to dry it.)
- Place the corned beef fat side up in a large roasting pan (you'll trim the fat after the meat is cooked). Pour about ⅛ inch water around the meat. Sprinkle the contents of the seasoning packet into the water around the corned beef. Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.
- Meanwhile, in a small bowl, mix together the melted butter, horseradish, salt and pepper.
- Place the carrots, potatoes and cabbage side by side on a rimmed baking sheet (do not line the pan with foil; the potatoes will stick). Drizzle the horseradish-butter mixture over the veggies and toss with a spatula to coat all of the vegetables evenly, keeping the vegetables separate. Turn the potatoes so that they are cut side down (they'll get crispier that way).
- After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven. Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender. Check on the veggies occasionally to be sure they are browning evenly. (The cabbage will brown first, so give it a toss when the bottom pieces look golden. The potatoes and carrots may need to be turned, but only if they are nicely browned on the bottom before the cook time is up.)
- Transfer the corned beef to a cutting board and let sit until cool enough to handle, about 5 minutes. Cut off the layer of fat on top of the corned beef and discard. Slice the meat against (or perpendicular to) the grain into ¼-inch slices. Arrange the meat on a platter with the roasted vegetables and sprinkle with parsley, if desired. Serve with the horseradish cream sauce.
- Combine all of the ingredients in a small bowl and stir to combine. Taste and adjust seasoning, adding more horseradish to taste, if desired.
- Note: You won't use the whole head of cabbage; just use enough to cover ⅓ of the sheet pan.
- Note: The nutritional information does not include the horseradish cream sauce.
Nutrition Facts : Calories 577, Fat 40 g, Carbohydrate 18 g, Protein 35 g, SaturatedFat 14 g, Sugar 3 g, Fiber 3 g, Sodium 2813 mg, Cholesterol 138 mg
HORSERADISH GRAVY (FOR CORNED BEEF & CABBAGE) RECIPE - (3.7/5)
Provided by HarryF
Number Of Ingredients 6
Steps:
- In a small saucepan, melt butter. Blend in flour. Add 1 cup cooking liquid. Stir until smooth. (Add more cooking liquid to reach desired consistency.) Add vinegar sugar and horseradish. Cook and stir over low heat until thickened and bubbly.
THE BEST CORNED BEEF AND CABBAGE WITH HORSERADISH CREAM
Our recipe for corned beef and cabbage is so delicious, we'd like to eat it year-round. The whole spices included in the braising liquid are our secret ingredients (the tangy horseradish cream doesn't hurt, either!). Cabbage and potatoes are cooked in the same pot as the brisket, so everything comes out perfectly tender and infused with flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Put the corned beef, water, carrots, celery, onion, bay leaves, peppercorns, mustard seeds, juniper, allspice and cloves in a large 6-quart heavy-bottomed pot or Dutch oven with a lid. Place over high heat and bring to a boil. Lower the heat to maintain a slow simmer, cover and braise until very tender but not falling apart, about 3 hours. A fork should easily pierce through the meat.
- Transfer the corned beef to a medium bowl and cover tightly with plastic wrap. Set aside.
- Using a slotted spoon or skimmer, remove the vegetables and spices from the cooking liquid and discard. Add the potatoes to the pot and cover. Bring to a boil over medium heat for 10 minutes. Add the cabbage to the pot and cover. Boil for 10 minutes. The potatoes should be tender. The cabbage should be cooked through, but not mushy and wilted. Using a slotted spoon, transfer the potatoes and cabbage onto a serving platter.
- Slice the corned beef into 1/4-inch thick slices against the grain and place onto the serving platter. Ladle 1 cup of the cooking liquid over the corned beef. Serve warm with the cabbage and potatoes.
- For the horseradish cream: Combine the sour cream, horseradish, Dijon mustard, Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir well to combine.
CORNED BEEF AND CABBAGE WITH GUINNESS®-DIJON GRAVY
This corned beef and cabbage is a St. Patrick's day classic. The gravy takes it to the next level.
Provided by Brian Genest
Categories Corned Beef and Cabbage
Time 8h35m
Yield 6
Number Of Ingredients 15
Steps:
- Place onion and garlic in a slow cooker. Put corned beef brisket on top. Pour in water, then add bay leaves and spice packet. Cover and cook on Low for 8 hours, adding potatoes at the 3-hour mark, carrots at the 4-hour mark, and cabbage at the 6-hour mark.
- Turn off the slow cooker. Remove brisket to a platter and tent with aluminum foil for 10 minutes to let juices settle.
- Meanwhile, melt butter in a saucepan over medium-low heat. Stir in flour to make a roux; cook to burn out any flour taste, about 5 minutes. Whisk in, a little at a time, beef broth, Guinness®, and mustard. Stir until gravy is thick enough to coat the back of a spoon. Stir in pepper and salt.
- Slice meat across the grain and plate with cabbage, potatoes, and carrots. Ladle gravy over top.
Nutrition Facts : Calories 372 calories, Carbohydrate 37.6 g, Cholesterol 74.9 mg, Fat 16.8 g, Fiber 5 g, Protein 17 g, SaturatedFat 6.7 g, Sodium 1277.3 mg, Sugar 3.8 g
ALE BRAISED CORNED BEEF WITH HORSERADISH GRAVY, SWEDISH STYLE
Trust a Swede with your corned beef? Today, everyone is Irish! I prefer using a corned round...less fat, it slices nicer and isn't stringy. If you brine your own meat, I've been told even a tri tip roast works well, a popular cut of beef in the West. The gravy puts this recipe over the top!
Provided by San Marcos Sunshine
Categories One Dish Meal
Time 5h
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- Heat nonstick Dutch oven over high heat. Sprinkle meat with pepper and brown in oil on all sides, about 6 minutes. Remove meat & set aside.
- Lower heat to medium and add diced onion,diced carrots, celery, brown sugar and thyme to pot drippings. Cook stirring until soft, about 7 minutes. Lower heat, add ale and mustard and cook 1-2 minutes, scraping up browned bits from bottom of pot.
- Return meat to pot, cover and cook over low heat about 3-1/2 hours. Keep heat just below simmer. Don't let it boil.
- Add cabbage, remaining sliced carrots, quartered onions and continue cooking covered until vegetables and meat are tender, about 40 minutes. Remove meat and let stand 15 minutes before slicing. Remove cabbage and large vegetable pieces with a slotted spoon and place on serving platter and keep warm. Reserve pan juices for gravy.
- Horseradish Gravy:.
- Strain and skim fat from pan juices. In pot over medium heat, combine 1 cup strained pan juices with milk, horseradish, mustard, thyme and pepper. Dissolve cornstarch in 2 T. reserved horseradish liquid. (Use water or more cooking liquid if not enough juice remained.).
- Stir cornstarch slurry into pan mixture and cook, stirring until mixture boils and thickens slightly, 2-3 minutes. Remove from heat and stir in chopped parsley or chives. Serve gravy with sliced meat and vegetables.
- Kiss me, I'm Swedish & Happy "Svenskarnas Dag".
Nutrition Facts : Calories 647.6, Fat 39.9, SaturatedFat 11.7, Cholesterol 168.7, Sodium 3422.3, Carbohydrate 31.1, Fiber 8.5, Sugar 14.2, Protein 39.1
SAUTEED CABBAGE WITH HORSERADISH
Make and share this Sauteed Cabbage with Horseradish recipe from Food.com.
Provided by Lorac
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet, add cabbage and salt.
- Saute over medium heat 7- 10 minutes or until cabbage is wilted.
- Add remaining ingredients, toss to combine and serve immediately.
Nutrition Facts : Calories 127.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 400, Carbohydrate 6.2, Fiber 2.1, Sugar 4.1, Protein 1.4
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