Corned Beef & Cabbage

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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)

Ingredients:

  • 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)
  1. 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.
  2. 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
  3. 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.
  4. 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.
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