Traditional Corned Beef & Cabbage
Cut: Corned Beef Brisket
Preparation Time: 5 Minutes
Cook Time: 3 hours |
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Main Ingredients:
3 lb. corned beef brisket
1 large onion
2 garlic cloves, minced
4 whole cloves
2 bay leaves
4 small potatoes, diced
2 cup baby carrots
2 lb. head of cabbage, cut into wedges
Lemon-Mustard Sauce:
1 tablespoon olive oil
2 tablespoons finely chopped shallots
2/3 cup dairy sour cream
1/3 cup Dijon-style mustard
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 teaspoon honey
Salt and pepper
Directions:
- Wash corned beef in cold water; place in large kettle or Dutch oven.
- Cover with water; add onions, garlic and seasonings. Cover and simmer about 3 hours or until tender.
- Remove meat from broth. Add potatoes, carrots and cabbage; cover and cook for about 15-20 minutes.
- Slice corned beef across the grain, making thin slices. Serve with vegetables and Lemon-Mustard Sauce. Makes about 6-8 servings.
Lemon-Mustard Sauce: Heat 1 tablespoon olive oil in small saucepan over medium heat. Add 2 tablespoons finely chopped shallot; cook and stir about 2 minutes or until tender. Remove from heat; cool 1 minute. Stir in 2/3 cup dairy sour cream, 1/3 cup Dijon-style mustard, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill and 1 teaspoon honey. Season with 1/4 teaspoon each salt and pepper. Cover; set aside.
Recipe Tips:
- A corned beef brisket keeps its red color even after it is cooked due to the fact that it has been put through a curing process.
- Serve leftover corned beef sliced thin and piled on rye bread with Swiss cheese and kraut.
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