My Favorite Corned Beef and Cabbage
 
Ingredients
  • 5 pounds lean corned beef brisket
  • Water
  • 1 large onion, sliced
  • 1 large carrot, peeled and sliced
  • ½ teaspoon rosemary leaves
  • 1 head cabbage (2 lbs.) cut into quarters
  • Hot buttered carrots and new potatoes
  • Emerald Sauce:
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • reserved 1-3/4 cups of corned beef stock
  • 2 Tablespoons prepared horseradish
  • ¼ cup sour cream
  • ½ cup chopped parsley
Instructions
  1. In a large Dutch oven or stockpot, cover beef with water. Boil for 5 minutes; discard water. Add water to cover meat, onion, carrot, and rosemary. Cover and simmer until meat is very tender when pierced, 3-1/2 to 4 hours. Lift out meat and keep warm on a platter. Bring stock to boiling. Add cabbage and cook, uncovered, until tender crisp when pierced. Lift out cabbage and arrange around meat. Reserve 1-3/4 cup stock for emerald sauce. Slice meat across the grain. Serve with hot, buttered carrots and new potatoes, and emerald sauce. Makes 6-8 servings.
  2. For: Emerald Sauce: In a saucepan, melt 3 Tablespoons butter over medium heat. Add 3 Tablespoons flour; stir until bubbly. Add the reserved 1-3/4 cups of corned beef stock, stirring until it boils. Mix in 2 Tablespoons prepared horseradish, ¼ cup sour cream, and ½ cup chopped parsley. Stir until hot.
Recipe by The Culinary Cellar at https://theculinarycellar.com/my-favorite-corned-beef-and-cabbage/