Corned Beef Dinner for St. Patrick's Day
Ingredients3 h servings 545 cals
- Place corned beef in a 6-quart Dutch oven or heavy pot and pour in enough water to cover beef by 2 inches. Bring water to a boil, skimming the liquid occasionally to remove fat from top. Reduce heat to medium-low, cover Dutch oven with a lid, and simmer for 2 hours.
- Arrange cabbage, potatoes, onions, and carrots around beef and return liquid to a boil. Lower heat to medium-low, cover Dutch oven, and simmer until vegetables are tender, about 40 minutes. Transfer beef to a serving platter, reserving 1 1/2 cups cooking liquid. Surround meat with the vegetables.
- Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar to butter-flour mixture; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove saucepan from heat and whisk sour cream and mustard into sauce. Serve sauce alongside corned beef and vegetables.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 545 calories; 22.7 g fat; 61.1 g carbohydrates; 26.1 g protein; 107 mg cholesterol; 1301 mg sodium. Full nutrition
ReviewsRead all reviews 4
I have never prepared corned beef before until this past St. Patrick's Day. In fact, the only time I ever had it was "one" time in a military chow hall. Not a good experience. This recipe was ea...
I cooked mine in a slow cooker instead of a dutch oven. I used a variety pack of fingerling potatoes of varying colors. I added celery I had left over from a pot roast. Aside from that, I fol...
The mustard sauce was surprisingly good. I added a little 'Hot and Sweet' mustard to it as I didn't had any horseradish as the author suggested. Don't forget to reserve the cooking liquid to ...