Forget St. Patrick’s Day, I crave corned beef and cabbage pretty much year round. I don’t know what it is about this meal…maybe it is the saltiness of it all, I am a sucker for salty foods after all (it is a REALLY good thing that I have low blood pressure).
I am not going to lie, this recipe may be one of the more complicated recipes that I have written for the blog. But I can also assure you that when executed well, it is totally addictive. Every piece of this meal came out perfectly and is a cravable dish. Sure, you could stop ones the main ingredients are cooked and serve it with some mustard and horseradish. But, I would like to challenge you to try making the sauce. First of all, it is eat-by-the-spoonful good. Second of all, it is a great base for other creamy sauces, and just a good skill to have. If you do try it, leave me a comment and let me know how it worked for you!
- 1 corned beef (3-4 lbs)
- 1 tsp mustard seed
- 1 tsp peppercorns
- 2 bay leaves
- 3 tablespoons horseradish (divided)
- 1 head of cabbage (core removed, cut into eighths)
- 1 lb russet potatoes (peeled and cubed)
- 1 lb carrots (peeled and sliced)
- 2 Tbsp butter
- 2 Tbsp flour
- 1 Tbsp yellow mustard
- 1 Tbsp capers (rinsed if you like them less salty)
- salt & pepper to taste
- In a large stock pot, place corned beef, mustard seed, peppercorns and bay leaves.
- Cover with water. Water should be one inch over the top of the beef
- Heat over medium-high to a VERY soft boil
- Cover and let simmer for approximately 3 hours, or until the corned beef falls apart when a fork is stuck into it. If the water gets to below the top of the beef, and more to cover.
- When beef is cooked, remove it to a plate and cover with foil. Set aside.
- Turn the heat up under the liquid you boiled the beef in
- Bring liquid to a slow, rolling boil
- Add 1 Tbsp horseradish to the liquid
- Add cabbage to the liquid
- Cook until cabbage is tender, but not limp (approximately 4 minutes)
- Remove cabbage with tongs, place on serving dish and cover with foil
- If the liquid is getting low, add chicken broth to get the liquid up to the starting liquid level line
- Return liquid to a slow, rolling boil
- Add the potato and carrots to the liquid
- Boil for approximately 15 minutes, or until potatoes are the desired tenderness
- Remove potatoes and carrots to serving plate, cover with foil
- In a separate sauce pan, over medium-low heat, melt butter
- If butter starts to boil, reduce heat
- Add flour and stir to create a “dough ball”
- Add one ladle of the cooking liquid and stir until it is absorbed in the dough
- Add another ladle and stir until smooth
- Continue adding liquid one ladle at a time, making sure to stir it to smoothness each time. Any laziness here will result in a lumpy sauce
- Once you have added liquid to the desired thickness, add the remaining horseradish, yellow mustard, capers, and salt and pepper to taste
- Stir well and continue to warm over low heat (making sure to stir frequently, this sauce WILL stick to the bottom of your pan)
- Slice your corned beef and serve with the veggies and sauce on the side, or poured over the top
- Renee Hirschberg