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Corned Beef And Cabbage Recipe

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This recipe for Corned Beef And Cabbage is from Eating at Grammy Nell's: A Good Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 corned beef brisket 4-6 lbs
2 tbsp brn sugar
2 to 3 bay leaves
8 small potatoes
1 small head of cabbage, cut
into wedges
HORSERADISH SAUCE;
3 tbsp butter
2 tbsp flour
1 tbsp vinegar
1 tbsp sugar
1/2 cup horseradish

SOUR CREAM AND MUSTARD SAUCE ;
1 cup sour cream
2 tbsps Dijon mustard
1/4 tsp sugar.
Directions:
Directions:
Place brisket in a large dutch oven; cover with water. Add brwn sugar and bay leaves.(if spice packet is enclosed add also.) Bring to a boil. Reduce heat; cover and simmer 2 hrs. Add potatoes and carrots. Return to boiling. Reduce heat; cover and simmer 30-40 minutes until meat and vegetables are just tender. If your Dutch oven is not large enough for cabbage to fit, remove potatoes and carrots and keep warm(they can be returned to cooking liquid and heated through before serving) Add cabbage; cover and cook about 15 minutes or until tender. Discard bay leaves. Remove cabbage and meat. If making Horseradish Sauce, strain and remove about 1-1/2 cups cooking liquid. Let meat stand a few minutes. Slice meat ACROSS THE GRAIN. Serve with Horseradish Sauce or Sour Cream and Mustard Sauce.

HORSE RADISH SAUCE; In a small saucepan, melt butter, Blend in flour. Add 1 cup cooking liquid ; stir until smooth. Add vinegary, sugar and horseradish. Cook and stir over medium
heat until thickened and bubbly. Adjust seasoning with additional vinegar, sugar or horseradish, if needed. Thin sauce if necessary with the remaining cooking liquid.. Yields about 1-1/2 cups
Sour Cream and Mustard Sauce: Combine all ingredients in a small bowl. Mix until well blended. Yield 1 cup

medium

 

 

 

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