The best Corned Beef and Cabbage recipe ever

corned beef and cabbageThis is standard fare at my house in March, and not just on St. Patrick’s Day.  It’s divine!

Serve 6 -8

 Ingredients:

  • 3 lb. corned beef brisket [if it comes with a spice packet I use that plus the spices below, so it’s double spiced]
  • 3 bay leaves
  • 4 sprigs thyme
  • 12 peppercorns
  • 3 potatoes, peeled and cut into 1/2” chunks
  • 8 baby carrots, peeled
  • 1 onion, cut into 8 wedges
  • 1 leek, sliced [white and tenderest green part only]
  • 1 small cabbage, cut into 8 wedges [remove the outer leaves first]
  • 2 tsp. kosher salt
  • 1 six-pack Bass Ale or beer of choice [very important – beer is the secret ingredient].

Horseradish cream:

  • 1 c. sour cream
  • up to 1 Tbsp prepared horseradish to taste
  • salt and pepper
  • Parsley, chopped for garnish

In a large pot, combine meat, spices [tied together in a cheesecloth bag] and enough beer to cover.  Bring to a boil, reduce heat and simmer 2 hours.  Add vegetables and salt and simmer another ½ hour.

When vegetables and meat are tender, remove corned beef to a carving board and slice against the grain. Place on a platter and arrange vegetables around the meat slices. Combine the sour cream, horseradish, salt and pepper in a small bowl and serve on the side.  A bowl of mustard is also good on the side.

 

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