This Corned Beef and Cabbage with Corned Beef Gravy is the absolute best. Not only is it a delicious recipe, but it also comes with a recipe for horseradish gravy and a mustard sauce. This recipe is perfect for a fun St. Patrick’s Day meal. Come on in and I’ll share it with you…
Corned Beef with Corned Beef Gravy
This is such a deliciously tender meal.
If you are looking for ideas for your St. Patrick’s Day meal, then you might want to try out this moist and delicious Irish Soda Bread, and some of my Rainbow Food Treats, or St. Patrick’s Day dessert ideas
The corned beef horseradish sauce really puts the flavor – over the top. My mom always made corned beef and hash, but she really never made corned beef gravy. This recipe combines that nostalgia of a corned beef recipe with a delicious sauce to smother it in.
For those that don’t like horseradish – no worries! There is also a mustard sauce for corned beef and cabbage.
How do you get a brisket tender?
- Brisket, by nature, is tough meat. Be sure to cook it covered in water, on a low simmer for a couple of hours, so the meat can get tender. Cover your pot with the lid.
What Should I serve with Corned Beef?
- Typically cabbage, Brussel sprouts, potatoes, and carrots are all good sides for Corned Beef
How Much Water Should I cover the Corned Beef with?
- Just enough to cover it should be enough. Be sure the lid is on the pot, so moisture does not escape
Corned Beef and Cabbage with Corned Beef Gravy
- 1 4 lbs. corned beef brisket with spice packet about 4 lbs.
- 2 Tbsp. brown sugar
- 2 bay leaves
- 3 lbs. small potatoes peeled
- 8 medium carrots peeled
- 1 medium head of cabbage cut into wedges
For Horseradish Gravy:
- 3 Tbsp. butter unsalted
- 2 Tbsp. all-purpose flour
- 1-2 cups juices from cooked corned beef
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. sugar
- ½ cup horseradish
For Mustard Sauce:
- 1 cup sour cream
- 2 Tbsp. Dijon Mustard
- ¼ tsp. sugar
- Place Brisket, seasoning packet, brown sugar and bay leaves in a pot
- Cover it with some water
- Bring water to a boil, reduce the heat to a simmer and simmer, covered for 2 hours
- Add potatoes and carrots, return it to a boil, reduce heat to a simmer and cover again
- Cook for about 30 minute or until veggies are tender
- Add the cabbage, get it boiling again, reduce to simmer, place lid on and cook for about 10 more minutes – or until cabbage is tender
- Remove the veggies and beef, but keep them warm
Making the horseradish gravy:
- Meanwhile, take 1-2 cups of strained juices from the cooked meat
- In a saucepan, melt the butter
- Add flour and wisk until smooth
- Add in the strained juices and wisk in
- Now, add the rest of the horseradish gravy ingredients
- Cook until it thickens up
- (this is a cold no-cook sauce)
- Mix the ingredients for mustard sauce
- Cut the beef and serve with vegetables and sauces
- Brisket is tough meat unless you cook it on a low-temperature setting and for a long time. In all this recipe will take about 3 hours to cook.