Corned Beef and Cabbage with Horseradish Gravy {The Best!} | Kid Friendly Things To Do

Best Corned Beef and Cabbage

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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…

Corned Beef and Cabbage Recipe

This is such a deliciously tender meal.

Baked Corned Beef and Cabbage

The horseradish sauce really puts the flavor – over the top. 

Irish Corned Beef Recipe

For those that don’t like horseradish – no worries! There is also a mustard sauce. 

Best 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 

 

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Corned Beef and Cabbage with Horseradish Gravy {The Best!} | Kid Friendly Things To Do

Easy recipe for St. Patrick’s Day fun! 

  • Author: Melissa
Scale

Ingredients

  • 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
  • 12 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.

 

Best Corned Beef and Cabbage

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