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Corned Beef with Cabbage and Potatoes

  • 180minutes
  • 520calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsZinc, Copper, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (about 4 1/2 pounds)

  2. corned-beef brisket , trimmed of excess fat

  3. 20 whole(s) black peppercorns

  4. 5 whole(s) allspice

  5. 5 clove(s)

  6. garlic , unpeeled

  7. 2 bay leaves

  8. 4 pound(s) all-purpose potatoes , peeled and each cut into quarters

  9. 1 pound(s) carrots , peeled

  10. 1 pound(s) parsnips , peeled

  11. 1 medium (about 3 pounds)

  12. head green cabbage , cut into 8 wedges, with core attached

  13. 1/2 cup(s) grainy Dijon mustard

  14. 2 tablespoon(s) pure maple syrup

  15. 1 tablespoon(s) prepared white horseradish

  16. Chopped parsley for garnish

Instructions Jump to Ingredients ↑

  1. Prepare Corned Beef and Vegetables: In 8-quart Dutch oven or saucepot, place brisket, peppercorns, allspice, garlic, bay leaves, and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 2 hours 30 minutes.

  2. Add quartered potatoes, whole carrots, and whole parsnips to Dutch oven; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes or until meat and vegetables are tender. With tongs and slotted spoon, transfer meat and vegetables to platter; cover and keep warm.

  3. Add cabbage to liquid in Dutch oven; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes or until cabbage is tender.

  4. Meanwhile, prepare Horseradish-Mustard Sauce: In small bowl, with fork, mix mustard, maple syrup, and horseradish until smooth; set sauce aside.

  5. Drain cabbage and add to platter with meat. Thinly slice meat and serve with vegetables and mustard sauce. Garnish with chopped parsley.

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