Thursday, March 18, 2010

Corned Beef and Cabbage

We love to celebrate St. Patrick’s Day! This is our traditional St. Patrick’s Day dinner—we all love it! We just discovered the horseradish sauce this year. We like to serve this meal with Irish Soda Bread--preferably made by Alyssa (see the recipe we posted in February). After dinner, we like to watch the movie “Luck of the Irish.”

1 (3-pound) corned beef brisket with seasoning packet
1 ½ pounds small red potatoes (about 9), scrubbed
1 ½ pounds carrots, peeled and cut into thirds (or use baby carrots)
1 head green cabbage (about 2 pounds), cut into 8 wedges
1/3 cup horseradish, drained
1/3 cup sour cream

Place corned beef brisket in slow cooker. Add seasoning packet. Add enough water to cover brisket. Cover with lid and cook on high setting for about 8 hours.

Before serving, remove meat from slow cooker & remove (and reserve) all cooking liquid. Tansfer the meat back to the slow cooker and ladle 1 cup of the cooking liquid over the top. Cover keep warm in the cooker (use heat setting of low or warm).

Make horseradish sauce: Boil 1 cup of cooking liquid from brisket in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and sour cream in a small bowl. Refrigerate until ready to serve.

Place potatoes and carrots in large pot. Add remaining cooking liquid from brisket. Simmer potatoes and carrots until they begin to soften, about 10 minutes. Add the cabbage and simmer until all the vegetables are tender, 10 to 15 minutes.

When ready to serve, remove the meat from slow cooker, slice it across the grain into ¼-inch slices, and arrange on a platter. Transfer the cooked vegetables to the platter and moisten with additional cooking liquid as needed before serving. Serve with horseradish sauce to the side.

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