Corned Beef with Cabbage and Potatoes

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Corned Beef and Cabbage

Getty ImagesMichael Piazza

Before you dig into your green St. Patrick’s Day treats, fill up on this St. Paddy’s meal. Corned beef and cabbage is as classic as it gets: When Irish immigrants first came to America, they relied on this dish for protein, veggies, and warmth. They chose corned beef — a type of salt-cured brisket — and cabbage because it was a cheap and effective way to feed their family. While corned beef wasn’t necessarily common in Ireland, it was the closet alternative to bacon, which was insanely expensive in America at the time.

Today,  Americans eat this hearty meal on St. Patrick’s Day to celebrate their Irish ancestors. Also, because it’s seriously delicious.

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Cal/Serv:
520

Yields:

8


servings

Prep Time:

0

hours

30

mins

Cook Time:

0

hours

0

mins

Total Time:

0

hours

30

mins

Corned Beef and Vegetables

1


corned-beef brisket (about 4 1/2 pounds), trimmed of excess fat

20


whole black peppercorns

5


cloves garlic, unpeeled

4
lb.

golden potatoes, peeled and cut into quarters

1


medium head green cabbage (about 3 pounds), cut into 8 wedges, with core attached

chopped parsley, for serving

Horseradish-Mustard Sauce

1/2
c.

grainy Dijon mustard

1
tbsp.

prepared white horseradish

  1. Prepare Corned Beef and Vegetables: In 8-quart Dutch oven or sauce pot, 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, carrots, and 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 a 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.

Nutritional Information (per serving): About 520 calories, 41g protein, 64g carbohydrate, 12g fat (4g saturated fat), 10g fiber, 1450mg sodium.

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Source : Goodhousekeeping