Favorite Corned Beef And Cabbage

Name: Favorite Corned Beef And Cabbage
Ingredients: 1 corned beef brisket (about 4 pounds) with spice packet; 2 tablespoons brown sugar; 2 bay leaves; 3-1/2 pounds small potatoes (10-15), peeled; 8 medium carrots, halved crosswise; 1 medium head cabbage, cut into wedges; 3 tablespoons butter; 2 tablespoons all-purpose flour; 1 to 1-1/2 cups reserved cooking juices from corned beef; 1 tablespoon sugar; 1 tablespoon cider vinegar; 1/4 cup horseradish; 1 cup sour cream; 2 tablespoons Dijon mustard; 1/4 teaspoon sugar

15 ingredients

7 steps

Ingredients

1 corned beef brisket (about 4 pounds) with spice packet
2 tablespoons brown sugar
2 bay leaves
3-1/2 pounds small potatoes (10-15), peeled
8 medium carrots, halved crosswise
1 medium head cabbage, cut into wedges
3 tablespoons butter
2 tablespoons all-purpose flour
1 to 1-1/2 cups reserved cooking juices from corned beef
1 tablespoon sugar
1 tablespoon cider vinegar
1/4 cup horseradish
1 cup sour cream
2 tablespoons Dijon mustard
1/4 teaspoon sugar

Directions

1

Place brisket, contents of seasoning packet, 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.
2

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.)
3

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.
4

For Horseradish Sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. Prepare sauces as desired.
5

Cut beef across the grain into slices. Serve with vegetables, Horseradish Sauce and, if desired, Mustard Sauce.
6

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. Season to taste with additional sugar, vinegar or horseradish.
7

Mix all ingredients.