Corned Beef and Cabbage
NOT JUST FOR ST. PAT’S
CORNED BEEF AND CABBAGE

4 pounds Corned Beef
3 medium sweet onions, peeled and halved
6 large carrots, peeled and cut in thirds
6 medium potatoes, peeled and halved
1 medium heat cabbage, cut in wedges
1 pint sour cream
1 jar prepared horseradish
cayenne pepper to taste

Place Corned Beef in large pot or Dutch oven. Cover with water to 3 inches above beef. Bring to a boil. Reduce heat and simmer about 3 hours or until meat is tender.

Add onions, carrots and potatoes. Simmer 20 minutes. Remove Corned Beef to platter and keep warm.

Increase heat to medium high. Add cabbage wedges and cook 10 minutes or until tender.

While Corned Beef is cooking, combine sour cream and enough horseradish to your liking. Add a dash or two of cayenne pepper.

Slice Corned Beef across the grain. Serve with vegetables and horseradish sauce on the side.

Serves 8
ORIGINAL IRISH CORNED BEEF AND CABBAGE

• One 4 pound Corned Beef Brisket (uncooked), in brine
• 16 cups cold water
• 2 bay leaves
• 2 teaspoons black peppercorns
• 4 whole allspice berries
• 2 whole cloves
• 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
• 8 small new potatoes (about 1 1/4 pounds), halved
• Freshly ground black pepper
• Serving suggestion: Whole Grain mustard or horseradish sauce
    (recipe follows)

 >> Preheat the oven to 300 degrees
 >> Place the Corned Beef in a colander in the sink and rinse well under cold running water.
 >> Place the Corned Beef in a large Dutch oven with a tight fitting lid, add the water, bay leaves, peppercorns, allspice and cloves. Bring to a boil uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, braise until very tender, about 3 hours.
 >> Transfer the Corned Beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
 >> Using a slotted spoon, transfer the cabbage to a large platter. Slice the Corned Beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the Corned Beef and season with pepper. Serve immediately with the mustard or horseradish sauce.

Horseradish Sauce:
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
• 1/2 teaspoon grated lemon zest
• 2 teaspoons salt
• Freshly ground black pepper
 >> In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.
Serves 8
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