Corned Beef Cabbage

Corned Beef & Cabbage

The Perfect St Patty’s Dish. Serve with whipped horseradish and mustard

• Cook time: 4 hours
• Serves 6

INGREDIENTS

1 fresh corned beef (5-6 lbs)
2 onions, each studded with 3 whole cloves
4 carrots, peeled & halved
2 celery ribs, halved
4 sprigs Italian (flat leaf) parsley
1 green cabbage (3 lbs) cored, cut into 6 wedges
12 small red potatoes
6 small leeks (white part and 2 inches green), rinsed
6 carrots, peeled and cut into 2.5" lengths
salt and freshly ground pepper to taste
4 tbls chopped fresh Italian (flat leaf) parsley
2 cups Horseradish Cream Sauce (recipe follows)

PREPARATION

1. Place corned beef in a large soup kettle or dutch oven. Add onions, halved carrots, celery and parsley sprigs. Cover with cold water and bring to a boil. Reduce heat, cover, simmer for 2.5 to 3 hours, turning beef over in the broth every 30 min. When meat is very tender, remove from kettle and keep warm
2. Strain broth and return to kettle. Add cabbage, potatoes, leeks, cut-up carrots, salt and pepper. Add 2 tbs parsley. Bring to boil, reduce heat, cover and simmer until vegetables are tender (about 30 mins).
3. Arrange beef on warm serving platter, surround with cooked vegetables. Ladle broth over beef and vegetables, sprinkle with remaining parsley. Serve with horseradish cream sauce.

Horseradish Cream Sauce

3/4 cup heavy or whipping cream
1/2 cup mayonanaise
1/2 cup prepared horseradish (drained)
2 tablespoons Dijon mustard
pinch of sugar
Salt and freshly ground pepper to taste

1. Whip cream in bowl until it forms soft peaks
2. Combine mayonnaise, horseradish and mustard in another bowl. Using spatula, fold in cream. Add sugar, salt and pepper. Stir well, transfer to serving bowl.
   

2 cups

New Basics Cookbook 1989