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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Corned Beef, Cabbage & Potatoes Recipe

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This recipe for Corned Beef, Cabbage & Potatoes is from The Lawson Family Cookbook , 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:  
Seasoning Ingredients:
1 C apple cider or juice
2 tsp. whole black peppercorns
3 bay leaves
seasoning packet from packaged corned beef

Vegetable Ingredients:
6 red potatoes, halved
1 small head cabbage, cut in to 8 wedges

Mustard Sauce Ingredients:
1 C chilled whipping cream
1/4 C Dijon mustard
1/4 C prepared horseradish
2T balsamic vinegar

Beef Ingredients:
1 (3-4 lb.) corned beef brisket - point cut, not flat cut

Directions:
Directions:
Heat oven to 325. Place beef brisket in roasting pan on a rack, add juices and spices from brisket package. Combine all seasoning ingredients in small bowl and pour over brisket. Cover and bake for 2 hours.

Add vegetables, cover and continue baking for additional 1.5-2 hours. Remove brisket and veggies to serving platter, keep warm.

Beat chilled whipping cream in small bowl and high speed til soft peaks form - 1-2 minutes. Gently stir in horseradish, mustard and vinegar by hand. Serve sauce with brisket and veggies!

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I make this when I host the month of March for my bookclub and bunco groups!

 

 

 

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