This recipe has been handed down in my family for several generations. The sauce is incredible; so smooth and tasty. Adding even a tiny amount of horseradish makes it even better. If you already have a favorite corned beef recipe, you could still make the sauce to serve with your recipe. The sauce is silky-smooth, absolutely delicious, and makes the whole meal! Serve horseradish on the side, if desired.

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Recipe Summary

prep:
15 mins
cook:
2 hrs 45 mins
total:
3 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

545 calories; protein 26.1g 52% DV; carbohydrates 61.1g 20% DV; fat 22.7g 35% DV; cholesterol 106.9mg 36% DV; sodium 1301.3mg 52% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/19/2015
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 easy to prepare and was really good! The recipe didn't state whether to use the spice pack that comes with many corned beef briskets. I assume I was supposed to use it since the recipe doesn't call for any spices at all. The man of the house (who is of Irish background) thought it was very good and has had leftovers two days in a row. He said it reminded him of his Mom, which is a true compliment indeed! We enjoyed the sauce too. Thank you for submitting, Mmnadiv! Read More
(4)
13 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/19/2015
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 easy to prepare and was really good! The recipe didn't state whether to use the spice pack that comes with many corned beef briskets. I assume I was supposed to use it since the recipe doesn't call for any spices at all. The man of the house (who is of Irish background) thought it was very good and has had leftovers two days in a row. He said it reminded him of his Mom, which is a true compliment indeed! We enjoyed the sauce too. Thank you for submitting, Mmnadiv! Read More
(4)
Rating: 4 stars
03/20/2016
My family loved this recipe! No changes made to it since was my first time making it. Easy to prepare and cook. Definitely use the season packet that comes with the corned beef. Add a little more salt/pepper for flavor. Goes great with cornbread! Will make this again! Read More
(2)
Rating: 4 stars
03/16/2017
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 followed the recipe.:-) I thought it was kind of bland but maybe I added too much water to the crock pot. Horseradish to the rescue! Otherwise it was great! Read More
(1)
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Rating: 4 stars
01/09/2017
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 make the sauce. I also used some of the cooking liquid to cook the carrots as I didn't want them overcooked. I would do that again with the cabbage as well. Overall the family was pleased. Read More
(1)
Rating: 5 stars
03/22/2019
Excellent! The sauce combines sour cream for the potatoes and mustard for the corned beef. Delicious! Read More
Rating: 5 stars
03/17/2019
I make this every year and this is the best recipe! The sauce is amazing! For those of you who question whether or not to use the included season packet with the brisket most definitely u less you plan on seasoning it yourself. Read More
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Rating: 5 stars
03/18/2020
My family and I loved this! I made it exactly as stated, and no changes are needed. I'm very excited to have found our traditional St. Paddy's day dinner! Read More
Rating: 5 stars
03/18/2019
No change and I will make it again! very easy to make and very good too. First time I ever did a gravy with sour cream and everyone loved it! Excellent recipe! Read More
Rating: 5 stars
03/19/2019
Another good recipe for corned beef and cabbage from this site. The sauce is a very nice addition. Read More