It might be the most well-known dish to consume on St. Patrick’s Day, however this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage.– Evelyn Kenney, Trenton, New Jersey.
- 1 corned beef brisket (about 4 pounds) with spice package
- 2 tablespoons brown sugar
- 2 bay leaves
- 3-1/2 pounds little potatoes (10-15), peeled
- 8 medium carrots, cut in half crosswise
- 1 medium head cabbage, cut into wedges
- HORSERADISH SAUCE:
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 to 1-1/2 cups scheduled 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
Corned Beef and Cabbage Tips
What’s the best cut of corned beef to buy?
It depends upon your individual choice. There are two cuts of brisket for corned beef: flat cut and point cut. The flat cut is square, has less fat, pieces quickly and is found in grocery stores more typically. On the other hand, the point cut is pointed, has more fat and is much better for shredding.
Additionally, you could buy an entire brisket, which has the point and flat cut, or a beef round, though it is a much less typical cut for corned beef.
What else should I serve with the corned beef?
In addition to the veggies and sauces, this Dutch oven corned beef goes great with a hearty piece of Irish soda bread and a pad of butter. For more joyful concepts, take a look at all of our St. Patrick’s Day dinner dishes.
What’s the very best method to prepare corned beef and cabbage?
We like this Dutch oven corned beef, but you can also make the traditional dish in a slow cooker with our Easy Corned Beef and Cabbage recipe.
1 serving (with horseradish sauce): 564 calories, 28 g fat (10 g saturated fat), 134 mg cholesterol, 1616 mg sodium, 50 g carb (11 g sugars, 8g fiber), 29 g protein.