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Classic Corned Beef and Cabbage Recipe

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This recipe for Classic Corned Beef and Cabbage is from Feast & Family, 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:  
Corned Beef
4# corned beef brisket with spice packet
2 tablespoons brown sugar
2 bay leaves
3-1/2 pounds small red potatoes, cleaned with two strips of peel removed
8 medium carrots, cleaned and halved crosswise
1 3# head cabbage, cut into wedges

Horseradish Sauce:
3 tablespoons butter
2 tablespoons all-purpose flour
1 to 1-1/2 cups reserved cooking juices from corned beef
1 tablespoon sugar
1 tablespoon cider vinegar
1/4 cup horseradish

Mustard Sauce (optional):
1 cup sour cream
2 tablespoons Dijon mustard
1/4 teaspoon sugar

Directions:
Directions:
Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.

Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.)

Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.

For Horseradish Sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. Prepare sauces as desired.


Horseradish Sauce: In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices. Season to taste with additional sugar, vinegar or horseradish.

Mustard Sauce: Mix all ingredients.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
Cut beef across the grain into slices. Serve with vegetables, Horseradish Sauce and, if desired, Mustard Sauce.

 

 

 

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