Corned Beef with Corned Beef Gravy

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.

Corned Beef Ingredients

–4 lbs. corned beef brisket with spice packet –brown sugar –bay leaves –small potatoes peeled –medium carrots peeled –medium head of cabbage cut into wedges

– butter - unsalted –all-purpose flour –juices from cooked corned beef –apple cider vinegar – sugar –horseradish

Horseradish Gravy Ingredients

–sour cream –Dijon Mustard –sugar

Mustard Sauce Ingredients

– 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

Instructions for Corned Beef:

– 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

Instructions for gravy:

– (this is a cold no-cook sauce) – Mix the ingredients for mustard sauce

Instructions for Mustard Sauce :

– Cut the beef and serve with vegetables and sauces

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