Irish Corned Beef and Cabbage

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Corned Beef and Cabbage with sauce 2


When the Chicago River is dyed green, I know it’s time to make corned beef and cabbage.  This is the recipe I have been making for St. Patrick’s Day every year.  The corned beef, cabbage, and carrots are served with a delicious sauce using the corned beef broth, sour cream,  a wonderful bite of horseradish, and some parsley to add the green.

Irish Corned Beef and Cabbage

5 pounds lean corned beef brisket
1 large onion, sliced
1 large carrot, peeled and sliced
1/2 teaspoon rosemary leaves
1 head cabbage (2 lbs.) cut into quarters
Hot buttered carrots and new potatoes
Emerald Sauce- recipe follows

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.

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, 1/4 cup sour cream, and 1/2 cup chopped parsley.  Stir until hot.

One Response to Irish Corned Beef and Cabbage

  1. March 12, 2014 at 11:05 am #

    Perfect timing! Off to the store for my corn beef! Sounds delicious!

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