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American, Irish
Corned Beef and Cabbage

Photo by: Joseph De Leo
Comments: 1
 

Recipe

Our corned beef and cabbage is too luscious to consider as just another weeknight meal. We love to present it on an antique blue and white serving platter, accompanied by a horseradish sauce made fluffy with the addition of whipped cream. Perfect with a spicy Zinfandel.

Yield: 6 portions

Ingredients

  • 1 fresh corned beef (5 to 6 pounds)
  • 2 onions, each studded with 3 whole cloves
  • 4 carrots, peeled and halved
  • 2 ribs celery, halved
  • 4 sprigs Italian (flat-leaf) parsley
  • 1 green cabbage (3 pounds), cored and cut into 6 wedges
  • 12 small red new potatoes
  • 6 small leeks (white part and 2 inches green), well rinsed
  • 6 carrots, peeled and cut into 2½-inch lengths
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 2 cups Horseradish Cream Sauce

 Horseradish cream sauce:

  • ¾ cup heavy or whipping cream
  • ½ cup mayonnaise
  • ½ cup prepared horseradish, drained
  • 2 tablespoons Dijon mustard
  • Pinch of sugar
  • Salt and freshly ground black pepper, to taste

Directions

1. Place the corned beef in a large soup kettle or dutch oven. Add the onions, halved carrots, celery, and parsley sprigs. Cover with cold water and bring to a boil. Then reduce the heat, cover, and simmer for 2¾ to 3 hours, turning the beef over in the broth every 30 minutes. When the meat is very tender, remove it from the kettle and keep warm.

2. Strain the broth and return it to the kettle. Add the cabbage, potatoes, leeks, cut-up carrots, salt and pepper, and 2 tablespoons of the chopped parsley. Bring to a boil; reduce the heat, cover, and simmer until the vegetables are tender, 30 minutes.

3. Arrange the beef on a warmed serving platter, and surround it with the cooked vegetables. Ladle broth over the beef and vegetables, and sprinkle with the remaining 2 tablespoons chopped parsley. Serve with the Horseradish Cream Sauce.

For the Sauce:

1. Whip the heavy cream in a bowl until it forms soft peaks.

2. Combine the mayonnaise, horseradish, and mustard in another bowl. Using a rubber spatula, fold in the whipped cream. Add the sugar, salt, and pepper. Stir well, and transfer to a serving bowl. Makes 2 cups


© 1989 Julee Rosso and Sheila Lukins

Note from Cookstr's Editors

Nutritional information is based on 5 pound fresh corned beef and 3/4 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

1291kcal (65%)
256mg (26%)
134mg (224%)
742mcg RAE (25%)
2765mg
177mg
61g
19g
16g
91g
309mg (103%)
3672mg (153%)
26g (131%)
78g (119%)
11mg (61%)
 

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  • Arugula

    06.21.12 Flag comment

    I've been making this for St. Patrick's Day every year since the cookbook was published. Has it really been 20 years?! It's super simple and very tasty. I suggest making way more than you think you'll need -- people eat a lot of it and it's great as a leftover. Serve with Irish beers - Harp is a favorite at our house.

 

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