Ingredients: |
Ingredients: 5 pounds Corned brisket of beef
6 whole peppercorns (or pkg of spices that comes with the beef
1 bottle harp or guinness beer
3 large carrots , peeled and quartered
3 medium onions. peeled and quartered.
1 medium head cabbage, quartered or cut in wedges
Glaze:
11/2 cups (packed) brown sugar
3/4 cup apple juice
3 Tablespoons mustard
3/4 cup bourbon
Sauce:
3/4 cup sour cream
1/4 cup prepared white horseradish
3 Tablespoon chopped chives
juice from 1/2 lemon
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Directions: |
Directions:1. Prepare corned beef: place in a large pot. Pour bottle of beer over beef, and then add enough water to cover beef; add peppercorns or spice packet. Cover pot, bring to a boil, reduce heat and simmer 4 hours or until tender, skimming occasionally. Remove meat from broth; add carrots, onions to broth and continue to simmer. During last 15 minutes add the cabbage.
2 Preheat oven to 400ºF. In a small saucepan, mix and heat glaze ingredients. Place beef in roasting pan and brush with glaze. Roast for 30 minutes.
3. Mix together horseradish sauce ingredients; chill until ready to use.
4. When ready to serve, transfer meat and vegetables to a platter; brush vegetables with melted butter. Serve with horseradish sauce. |
Personal
Notes: |
Personal
Notes: We always remind every one to save enough corned beer slices for Reuban sandwiches the next day or so for everyone. Don't forget to purchase some good rye bread, swiss cheese, sauerkraut, and thousand island dressing for the sandwiches.
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This recipe for Irish Corned Beef Cabbage and Carrots is from