My Favorite Corned Beef and Cabbage

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I have posted my favorite corned beef and cabbage recipe in the past, but it’s so good that I’m posting again if some readers didn’t catch it the first time!

Happy St. Patrick’s Day!

My Favorite Corned Beef and Cabbage
  • 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
  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.




4 Responses to My Favorite Corned Beef and Cabbage

  1. March 16, 2024 at 1:55 pm #

    Perfect timing! My Corned Beef & Cabbage is ready for tomorrows dinner. Blessings on your St. Patrick’s Day!

    • March 16, 2024 at 11:14 pm #

      Same to you, Kim!

  2. March 16, 2024 at 2:11 pm #

    Wonderful. The Emerald Sauce sounds yummy1

    • March 16, 2024 at 11:15 pm #

      Polly, the sauce is a great touch. I love the horseradish in it.

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