Corned Beef and Cabbage with Creamed Horseradish sauce
When I first started this blog, I mentioned that it wasn’t about me but my wife. However, I did say I may come up from time to time and this is for sure one of those times. Today’s dish is one of my favorites. So much so it is a weekly occurrence in my house. I am not sure if it is the Irish in me or just the fact it is an AMAZING dish. We get two separate dishes from this one brisket. First, we prepare and have the Corned Beef and Cabbage with Creamed Horseradish. Then the following morning we prepare a Poached egg on a bed of Corned Beef Hash. You get the pleasure of two fantastic dishes for the price of one. Fun Fact – Corned Beef & cabbage isn’t an Irish dish. It is more of an Irish American dish that came about when Irish immigrants came to America. Beef wasn’t something many Irish ate in Ireland. The trend of eating corned beef with cabbage started when the Irish came to America. Many still lived in poverty and corned beef being inexpensive in American, made it ideal and thus in short. Corned Beef and Cabbage became an Irish staple!
Ingredients
Horseradish Cream Sauce
- ¾ cup sour cream
- ¾ cup mayo
- ½ cup prepared white horseradish (drained)
- 2 ½ tablespoons chopped green onions
- 1 teaspoon fresh lemon juice Garlic salt (to taste)
- McCormick pepper (to taste)
Corned Beef Brisket
- 3 ½ lbs. flat cut corn beef brisket (Spice packet included)
- Beef Broth (Enough to completely submerge brisket)
- 2 cups of baby carrots
- 3 cups of baby Yukon potatoes
- ½ head of cabbage (quartered)
Instructions
- Gather your ingredients
- Pull out your brisket and season with spice packet.
- Place brisket in stew pot and pour in your beef broth until brisket is submerged.
- Put on stove on high heat so the broth starts to boil.
- Once it begins to boil, lower heat to medium and partially cover with lid. (rule of thumb is 1 hour per pound. Since this is 3 ½ pounds, Brisket should be done in roughly 3 ½ hours. You will need to check to see if it is fork tender.)
- Now that your brisket is simmering for the next few hours. It is a good time to make your horseradish sauce. Take your measured-out ingredients and prepare to put them in your mixer.
- Begin by placing your sour cream, mayo, horseradish, green onions and lemon juice in mixing bowl. Salt and pepper to taste.
- With a whisk attachment, Whisk at medium to high speed for about a minute or until nicely mixed. (If you do not have a mixer, this can be done by hand. With a bowl and whisk)
- Place in container, add cracked pepper & garnish with green onion and place in refrigerator until ready to serve.
- Once brisket is fork tender, remove from pot and place on cutting board.
- Place the carrots and potatoes into the pot and let them stew in the remaining broth for roughly another 15 minutes or until the potatoes are fork tender.
- While the potatoes and carrots are simmering. Carve your brisket into desired slices and place on a platter spoon a few ladles of broth on top so that the brisket doesn’t dry out.
- Once the potatoes are fork tender, remove potatoes and carrots from the pot and place in a bowl also put a few spoonsful of broth.
- Place the quartered cabbage into the remaining broth and let it simmer for about 5 minutes or until it starts to wilt.
- Remove cabbage from the pot and place in separate bowl.
- Now that everything is ready. You can start to plate. Do NOT forget your horseradish sauce!!!!
- IMPORTANT STEP!!! Nectar of the GODS. With the remaining broth in the pot. Put in separate storage and freeze. This can be used along with beef broth the next time you prepare this dish!!! Or any dish calling for beef stock or beef broth.
