This Corned Beef and Cabbage is the absolute best. Not only is is a delicious recipe, it also comes with a recipe for horseradish sauce 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…
This is such a deliciously tender meal.
The horseradish sauce really puts the flavor – over the top.
For those that don’t like horseradish – no worries! There is also a mustard sauce.
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 Horseradish Gravy {The Best!} | Kid Friendly Things To Do
Easy recipe for St. Patrick’s Day fun!
Ingredients
Scale
- 1 corned beef brisket with spice packet (about 4 lbs.)
- 2 Tbsp. of brown sugar
- 2 bay leaves
- 3 lbs. of small potatoes peeled
- 8 medium carrots, peeled
- 1 medium head of cabbage, cut into wedges
For Horseradish Sauce:
- 3 Tbsp. of butter
- 2 Tbsp. of all-purpose flour
- 1–2 cups of juices from cooked corned beef
- 1 Tbsp. of apple cider vinegar
- 1 Tbsp. of sugar
- 1/2 cup of horseradish
For Mustard Sauce:
- 1 cup of sour cream
- 2 Tbsp. of Dijon Mustard
- 1/4 tsp. of sugar
Instructions
- 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 sauce:
- 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 sauce ingredients
- Cook until it thickens up
Mustard Sauce:
(this is a cold no-cook sauce)
- Mix the ingredients for mustard sauce
Cut the beef and serve with vegetables and sauces
Notes
- Brisket is a 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.
