Description
This hearty corned beef dish is served with a zesty horseradish mustard and accompanied by tender vegetables.
Ingredients
Scale
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- 2 tablespoons dijon mustard
- 1/2 large onion
- 3–5 pounds corned beef brisket (uncooked, with spice packet)
- 4 cloves garlic (thinly sliced)
- 2 bay leaves
- 2 cups beef broth
- 2 pounds small red potatoes (halved or quartered)
- 3 large carrots (peeled and cut into 2-inch pieces)
- 1 small head green cabbage (or 1/2 of a large head of cabbage, sliced)
Instructions
- Combine the sour cream, horseradish, and mustard in a small bowl. Refrigerate until needed.
- Chop the onion into large chunks and place on the bottom of a large Dutch oven.
- Place the corned beef brisket on top of the onion, along with the seasoning packet, garlic, and bay leaves.
- Pour in the beef broth. Add enough water to come to the top of the beef, but not completely covering it.
- Bring to a simmer over medium-high heat, then cover the pan, reduce the heat to low, and cook until the meat is tender, about 50 minutes per pound.
- When the meat is tender, remove it to a cutting board and cover with foil to keep warm.
- Add the potatoes and carrots to the pot and cover. Cook for 20-25 minutes, or until the vegetables are just short of tender.
- Add the cabbage and cook for an additional 10 minutes.
- Cut the corned beef against the grain.
- Serve the corned beef with the potatoes, carrots, and cabbage, as well as the horseradish mustard.
Notes
- Make sure to slice the corned beef against the grain for optimal tenderness.
- Feel free to adjust the amount of vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: main dish
- Method: braising
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 1500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg