adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Corned Beef Dinner for St. Patrick's Day
Corned Beef Dinner for St. Patrick's Day
0 Likes
Prep Time:
15 minutes
Cook Time:
180 minutes
Total Time:
195 minutes
Impress with a flavorful St. Patrick's Day corned beef feast, complete with tender veggies and creamy sauce.
Ingredients:
  • 4 pounds corned beef brisket, or more to taste
  • 2 quarts water, or as needed to cover
  • 1 medium head cabbage, cored and cut into 6 wedges
  • 12 small red potatoes, halved
  • 1 pound small white onions, peeled
  • 6 large carrots, peeled and cut in chunks
  • 1 tablespoon unsalted butter
  • 1 tablespoon red wine vinegar
  • 0.5 cup reduced-fat sour cream
  • 2 tablespoons coarse Dijon mustard
Instructions:
  • Prepare the corned beef and vegetables: Add the corned beef to a 6-quart Dutch oven and cover with water, leaving a 2-inch margin. Boil the water, skimming off any fat that rises to the surface. Lower the heat, cover, and simmer for 2 hours.
  • Surround the beef with cabbage, potatoes, onions, and carrots in the pot, bring to a boil again. Lower the heat to medium-low, cover, and simmer until veggies are soft and beef is fork-tender, which should take around 40 minutes. Place the beef on a platter. Use a slotted spoon to take out the vegetables and place them around the beef. Save 1 1/2 cups of the cooking liquid for the sauce.
  • Prepare the sauce by melting butter in a small saucepan over medium heat. Whisk in flour until dissolved and bubbling, about 1 minute. Stir in reserved cooking liquid and vinegar; cook until sauce slightly thickens, about 4 minutes. Remove from heat and whisk in sour cream and mustard.
  • Present the sauce with the corned beef and vegetables.

Similar Recipes