Corned Beef and Cabbage

By SandyC

Ingredients

• 3 lbs corned beef brisket
• 1/2 cups horseradish (optional)
• 1/2 cups Dijon mustard (optional)
• 1/2 cups parsley, chopped
• 4 carrots, peeled and quartered
• 6 red potatoes
• 1 cabbage head
• 1 onion, peeled and chopped
• 1 dried bay leaf
• 1 tsp black peppercorns

Details

Servings 1
Adapted from kc.doortodoororganics.com

Preparation

Step 1

Directions

Cover the brisket generously with water in a large pot, and bring to a boil. Reduce heat, cover, and simmer for 2 hours.

Scrub, rinse, and quarter the potatoes. Cover with water until ready for them. Remove the outer leaves from the cabbage, rinse and cut it into quarters. Set aside.

After the beef has cooked for two hours, add the potatoes on top of the brisket. Add more water to cover. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.

Add the cabbage on top of the potatoes then add onion and carrot on top of the cabbage. Add water to cover. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Check the cabbage to see if it is tender.

Mix the Dijon mustard and horseradish together. This sauce is very strong, but works beautifully with the brisket.

Serve by slicing the brisket across the grain, surrounded by the vegetables and with the Dijon-horseradish sauce on the side.