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
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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. |