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Corned Beef Dinner for St. Patrick's Day

Corned Beef Dinner for St. Patrick's Day

Cost $35, save $20

Source: Recommended by CookPal

  • 180 Min
  • 8 Servings
  • $35

INGREDIENTS

  • Main Dish

    • 4 pounds corned beef brisket
    • 2 quarts water

  • Vegetables

    • 1 medium head cabbage, cored and cut into 6 wedges
    • 🥔 12 small red potatoes, halved
    • 🧅 1 pound small white onions, peeled
    • 🥕 6 large carrots, peeled and cut in chunks

  • Sauce

    • 🧈 1 tablespoon unsalted butter
    • 2 tablespoons all-purpose flour
    • 1 tablespoon red wine vinegar
    • ½ cup reduced-fat sour cream
    • 2 tablespoons coarse Dijon mustard

STEPS

1

Place corned beef into a 6-quart Dutch oven and add enough water to cover by 2 inches. Bring to a boil and skim the liquid occasionally. Reduce the heat, cover, and simmer for 2 hours.

2

Arrange cabbage, potatoes, onions, and carrots around the beef; bring back to a boil. Reduce the heat, cover, and simmer until vegetables are tender and beef is fork-tender, about 2400 seconds.

3

Transfer the beef to a serving platter and arrange vegetables around it. Reserve 1 ½ cups of cooking liquid.

4

For the mustard sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook until bubbling, about 60 seconds.

5

Add reserved cooking liquid and red wine vinegar; stir frequently until slightly thickened, about 240 seconds.

6

Remove from heat and whisk in sour cream and Dijon mustard.

7

Serve the sauce alongside the corned beef and vegetables.

NUTRIENTS

Per 1 serving

🔥

545

Calories

  • 26
    Protein
  • 61
    Carbs
  • 23
    Fats

💡 Add horseradish to the sauce for extra flavor.Skim the liquid during boiling to ensure a clear broth.Serve immediately for best results, or refrigerate leftovers.