About the Recipe
Who doesn't love Corned Beef & Cabbage? This delicious dish deserves to be eaten more than once a year. It’s such a simple dish where everything is boiled, but when it’s done right, it’s perfection. Tender corned beef, creamy potatoes, and candy sweet carrots, how could you not love that?
1 Stoysich Corned Beef Brisket (about 4 pounds)
2 tablespoons brown sugar
2 bay leaves
3-1/2 pounds small red potatoes (10-15), peeled
8 medium carrots, cut in half and quartered
1 medium head cabbage, cut into wedges
Horseradish Sauce (optional)
3 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon cider vinegar
1/4 cup peeled freshly grated horseradish
Mustard Sauce (optional)
1 cup sour cream
2 tablespoons Dijon mustard
1/4 teaspoon sugar
Place brisket, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.
Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.)
Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.
For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. 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. If desired, whisk mustard sauce ingredients until blended.
Cut beef across the grain into slices. Serve with vegetables and sauce.