Celebrate St.Patrick’s day this year by eating this classic Irish-American meal of corned beef and cabbage. Some may not know, but this dish was the go-to St.Patty’s day meal for Irish immigrants coming to the United States. Using Jewish-style corned beef brisket and hearty vegetables, Irish immigrants created a new tradition that is now beloved by non-Irish today. Try this corned beef and cabbage recipe to pay a delicious homage to the upcoming holiday!
Serves: approximately 2-4 people (.5 lb of brisket per person)
- 1-2 pounds corned beef brisket (or more if having more guests)
- 1 lb small red potatoes (cut into wedges)
- 4 carrots (peeled and cut into 3-inch pieces)
- 1/2 – 1 large head cabbage (cut into small wedges)
Horseradish sauce ingredients:
- 3 tablespoons of butter
- 2 tablespoons all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon apple cider vinegar
- 1/4 cup of horseradish root (peeled and grated)
- Begin by removing corned beef from its bag and adding it to a large pot. Cover with water and bring the water to a boil, then reduce the heat to a simmer and cook for 50 minutes.
- Add potatoes and carrots and cook until vegetables are almost tender. Then, add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes before slicing
- For horseradish sauce, strain and reserve 1-1/2 cups cooking juices, save the rest, and set aside for the next step. Skim fat from reserved juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved liquid. Stir in sugar, vinegar, and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar, or horseradish.
- Place vegetables in a bowl and cover. Add as much of the cooking juices as you want for flavor. Slice meat against the grain and serve with vegetables and horseradish sauce.