Corned Beef And Cabbage With Horseradish Sauce
By: Holly Sander
Published: Tuesday, March 15, 2016 - 9:00am

Ingredients




For The Corned Beef:
3 carrots, washed and cut into 3-inch pieces
1 yellow onion, peeled and quartered
1 pound baby red potatoes
1 corned beef brisket (about 4 pounds), plus pickling spice packet or 1 tablespoon pickling spice
1 12-ounce stout beer
½ head cabbage, cut into 1½-inch wedges
6 cups chicken stock or water
For The Creamy Horseradish Sauce:
½ cup sour cream
¼ mayo
2 tablespoons raw horseradish
1 tablespoon Dijon mustard

Preparation

1 For The Corned Beef: 2 Preheat oven to 300 degrees. 3 Rinse corned beef and pat dry. Add carrots, onion, and corned beef to a dutch oven. Sprinkle in seasoning, add beer and other liquids. Cover and cook for 3 hours. 4 Pull the dutch oven from the oven, add the cabbage and potatoes, continue to cook for 45 minutes or until fork tender. 5 When cooked remove from the oven and place the corned beef on a cookie sheet. Switch the oven to broil. Place the corned beef back in the oven for about 4 minutes or until golden brown. Transfer the corned beef to a cutting board and slice. 6 Serve warm with creamy horseradish sauce. 7 For The Horseradish Sauce: 8 Mix all ingredients together and refrigerate until ready to serve. 9 Can be made a day ahead. 10 Recipe Notes: If you prefer to make your own pickling spice here's what you will need: 1 cinnamon stick, broken into several pieces, 1 teaspoon mustard seeds,1 teaspoon black peppercorns, 1 teaspoon coriander seeds, 1/2 teaspoon red pepper flakes, 8 whole cloves, 8 whole allspice berries, 5 whole cardamom pods, 2 bay leaves, crumbled, 1/2 teaspoon ground ginger

About

Corned Beef And Cabbage With A Twist! Cooked in spices, stock, & beer, finished in the broiler, with Honey Harissa Carrots & seared roasted cabbage wedges!
Please visit my blog Taste and See for more delicious recipes!