Description
A classic Irish-American dish, Corned Beef and Cabbage with Horseradish Cream is a hearty and flavorful meal perfect for St. Patrick’s Day or any time you’re craving a comforting dinner. Tender corned beef paired with perfectly cooked vegetables and a zesty horseradish cream makes for a satisfying meal that’s sure to please.
Ingredients
Units
Scale
Corned Beef and Vegetables:
- 3–4 pounds corned beef brisket with spice packet
- 10 cups water
- 1 onion, quartered
- 3 garlic cloves, smashed
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 pound baby potatoes, halved
- 4 large carrots, peeled and cut into chunks
- 1 small head green cabbage, cut into wedges
- Chopped parsley for garnish
Horseradish Cream:
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Corned Beef: In a large stockpot, combine corned beef, spice packet, water, onion, garlic, bay leaf, and peppercorns. Bring to a boil, then simmer covered for 2½ to 3 hours until fork-tender.
- Cook the Vegetables: Remove corned beef and keep warm. Skim fat from broth, add potatoes and carrots, simmer for 10 minutes. Add cabbage and simmer for another 15 minutes until vegetables are tender.
- Make Horseradish Cream: Mix sour cream, horseradish, mustard, salt, and pepper in a bowl. Refrigerate until serving.
- Serve: Slice corned beef, serve with vegetables and horseradish cream. Garnish with parsley.
Notes
- Leftovers make excellent sandwiches or hash.
- Horseradish cream can be made up to 2 days ahead and stored in the fridge.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 5g
- Sodium: 1450mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 115mg
