Corned Beef & Cabbage with Horseradish Sauce
Submitted by chrisa95131
Classic boiled corned beef and cabbage simmered with whole peppercorns and cloves, served with a tangy sour cream horseradish sauce. The traditional Irish-American dinner done right.
YIELD
8 servingsPREP
15 minCOOK
3 hrsREADY
3 hrsThere’s a reason this dish has been the centerpiece of St. Patrick’s Day tables for generations. It’s honest, unfussy cooking that rewards patience.
A big hunk of corned beef simmers gently for nearly three hours with a clove-studded onion, parsley, and whole peppercorns until it practically falls apart at the touch of a fork. Cabbage wedges go in for the last 30 minutes, soaking up all that briny, beefy broth.
But the real star? That horseradish sauce. Cool sour cream spiked with prepared horseradish gives every bite a sharp, creamy kick that cuts right through the richness of the meat.
Chef Tips
- Simmer, don’t boil. A hard boil will turn even the best brisket tough and stringy. Keep it at a gentle bubble.
- Cut the cabbage into wedges through the core so they hold together in the pot instead of falling apart into loose leaves.
- Make the horseradish sauce ahead and refrigerate. The flavor mellows and melds beautifully after an hour or two.
Ingredients
Directions
Peel onion and stick with cloves.
Put corned beef, onion parsley and peppercorns in a large pot and cover with water.
Cover, bring to a simmer and cook gently until tender, 2½ to 3 hours.
Cut cabbage into wedges and core.
Add to the pot, cover and simmer until tender, about 30 minutes.
Combine sour cream with horseradish.
Serve the meat and cabbage with some of the broth ladled over all and the horseradish on the side.
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