Corned Beef, Cabbage and Potatoes with Caper Horseradish Sauce

Corned beef w

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!

Ingredients

  • 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

Directions

  • 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

Happy Eating!
Renee Hirschberg

About Renee Hirschberg

Anyone who knows me knows how much I love food, cooking, creating recipes and finding the best hidden gems restaurants around. Follow my adventures in all these things and more!

One thought on “Corned Beef, Cabbage and Potatoes with Caper Horseradish Sauce

  1. That looks do good! I am the same way about corner beef and salty, briny delicious foods. A few weeks ago Savenor’s made these amazing pastrami mini knishes…, I hope they make corner beef ones too!!

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