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St. Patrick's Day Corned Beef & Cabbage Recipe

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This recipe for St. Patrick's Day Corned Beef & Cabbage, by , is from A Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Moore
Added: Wednesday, November 4, 2009


1 (2 1/2 to 3 1/2 lb.) corned beef brisket
6 carrots, peeled, cut into 2-inch pieces
4 medium potatoes, peeled, quartered
1 small green cabbage, cut into 8 wedges
1 onion sliced

Sweet Mustard Sauce:

1 (8 oz.) container sour cream
1/4 c. firmly packed brown sugar
1/4 c. Dijon mustard
1 Tbsp. cream-style horseradish

Creamy Sauce:

1 envelope of prepared chicken gravy mix
2 Tbsp. horseradish
1/4 c. cooking oil
1 1/4 c. corned beef broth

In large saucepot, place meat, contents of seasoning packet (included with corned beef) and enough water to cover meat; bring to a boil. Cover; reduce heat and simmer 2 to 2 -1/2 hours or until meat is tender. Add carrots, potatoes and onions; simmer 30 minutes or until vegetables are tender. Add cabbage and simmer 5 minutes or until cabbage is just tender.
For Sweet Mustard Sauce, in small bowl combine all sauce ingredients and serve cold. For creamy sauce, mix gravy, horseradish, oil, and broth in small pan. Bring to boil. Serve either sauce over meat and vegetables.

Number Of Servings:
Number Of Servings:
6 to 8




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