Corned Beef And Cabbage With Horseradish Sauce


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


For The Corned Beef:
Preheat oven to 300 degrees.
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.
Pull the dutch oven from the oven, add the cabbage and potatoes, continue to cook for 45 minutes or until fork tender.
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.
Serve warm with creamy horseradish sauce.
For The Horseradish Sauce:
Mix all ingredients together and refrigerate until ready to serve.
Can be made a day ahead.
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


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!


12 Servings


Tuesday, March 15, 2016 - 9:00am


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