Corned Beef and Cabbage with Horseradish Sauce
Tender corned beef brisket simmered with potatoes, carrots and cabbage, served alongside a tangy horseradish sauce.
Ingredients
Corned Beef and Vegetables
- 3 lb corned beef brisket trimmed
- 1 packet pickling spices from brisket
- 1 large onion quartered
- 4 cloves garlic smashed
- 6 cups water to cover
- 1 lb baby potatoes halved
- 3 carrots peeled and cut into chunks
- 1 small head cabbage cut into wedges
Horseradish Sauce
- 0.5 cup sour cream
- 2 tbsp prepared horseradish
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
Instructions
Corned Beef and Vegetables
- Rinse brisket under cold water, discarding the brine, then pat dry. Place in a large pot with the spice packet, quartered onion, smashed garlic and 6 cups water to cover. Bring to a boil.3 lb corned beef brisket, 1 packet pickling spices, 1 large onion, 4 cloves garlic, 6 cups water
- Reduce heat to low, cover and simmer for 2 hours until meat is fork-tender.
- Add halved potatoes and carrot chunks; cook, covered, for 15 minutes until tender.1 lb baby potatoes, 3 carrots
- Stir in cabbage wedges; simmer 10 minutes more until cabbage is tender with slight bite.1 small head cabbage
Horseradish Sauce
- While the vegetables cook, whisk together sour cream, prepared horseradish, Dijon mustard and lemon juice until smooth. Season with salt and pepper to taste.0.5 cup sour cream, 2 tbsp prepared horseradish, 1 tbsp Dijon mustard
Notes
Rinse the brisket thoroughly under cold water to remove excess brine.
Allow the cooked meat to rest for 10 minutes before slicing to retain juices.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 22g
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