Corned Beef with Cabbage and Potatoes
Instructions:
- A horseradish-mustard sauce dresses up an old favorite. Prepare the recipe over the weekend, then use the leftovers to make Red Flannel Hash during the week, when time is at a premium.
- CORNED BEEF AND VEGETABLES
- 1 corned-beef brisket (about 41â„2 pounds), trimmed of excess fat
- 20 whole black peppercorns
- 5 whole allspice
- 5 garlic cloves, unpeeled
- 2 bay leaves
- 4 pounds all-purpose potatoes, peeled and each cut into quarters
- 1 pound carrots, peeled
- 1 pound parsnips, peeled
- 1 medium head green cabbage (about 3 pounds), cut into 8 wedges, with core attached
- HORSERADISH-MUSTARD SAUCE
- 1â„2 cup Dijon mustard with seeds
- 2 tablespoons pure maple syrup
- 1 tablespoon prepared white horseradish
- chopped fresh parsley for garnish
- Corned Beef and Vegetables:
- In 8-quart Dutch oven or saucepot, place brisket, peppercorns, allspice, garlic, bay leaves, and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 2 hours 30 minutes.
- Add quartered potatoes, whole carrots, and whole parsnips to Dutch oven; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes or until meat and vegetables are tender.With tongs and slotted spoon, transfer meat and vegetables to warm platter; cover and keep warm.
- Add cabbage to liquid in Dutch oven; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes or until cabbage is tender.
- Meanwhile, prepare Horseradish-Mustard Sauce
- In small bowl, mix mustard, maple syrup, and horseradish until smooth; set sauce aside.
- Drain cabbage and add to platter with meat.Thinly slice meat and serve with vegetables and Horseradish-Mustard Sauce. Garnish with chopped fresh parsley.