Description
Enjoy a classic Irish-American dish with a twist by serving Corned Beef and Cabbage with a zesty Horseradish Cream. This hearty meal is perfect for St. Patrick’s Day celebrations or any cozy dinner gathering.
Ingredients
Corned Beef and Vegetables:
- 3–4 lb corned beef brisket with spice packet
- 10 cups water
- 1 bay leaf
- 1 teaspoon black peppercorns
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes, quartered
- 1 small head green cabbage, cut into wedges
Horseradish Cream:
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Corned Beef: Place the corned beef in a large pot, cover with water, add spices, and simmer for 2.5 to 3 hours until tender.
- Add Vegetables: Cook carrots and potatoes for 20 minutes, then add cabbage and cook for an additional 15–20 minutes until tender.
- Make Horseradish Cream: Combine sour cream, horseradish, mustard, salt, and pepper. Refrigerate until serving.
- Serve: Slice the corned beef, serve with vegetables, and top with horseradish cream. Garnish with parsley.
Notes
- You can also prepare this dish in a slow cooker for convenience.
- Leftovers are delicious in sandwiches with rye bread and extra horseradish cream.
