Corned Beef and Cabbage Supper

Photo by Karen Levin

My family loves St. Patrick’s Day not only for the parade and the dyed-green Chicago River but mostly for the wonderfully hearty and home braised corned beef and cabbage one pot meal I make every year. Serve with soda bread and your favorite local beer or ale.

Corned Beef and Cabbage

Serves 6

  • 1 pickled corned beef brisket (3 to 4 pounds)
  • 1 to 1-1/4 pounds red potatoes, cut into large chunks
  • 3 cups thickly sliced scrubbed carrots
  • 12 small cipollini or large pearl onions, peeled (optional)
  • 1 small head cabbage (about 1 pound), cut through the core into six thick wedges

Horseradish sauce:

  • 1/4 cup sour cream
  • 3 tablespoons mayonnaise
  • 2 tablespoons prepared horseradish
  • 2 tablespoons coarse grained or spicy brown mustard

Heat oven to 350oF.

Place brisket with all the pickling juices from the package in a large Dutch oven with a tight fitting lid. Add enough water to cover brisket completely. Cover and bring to a boil over high heat. Transfer to oven and bake 3 to 3-1/2 hours or until meat is fork tender.

Remove pan from oven and transfer meat to a carving board. Cover tightly with foil. Let stand while cooking vegetables. Add potatoes, carrots and onions to the juices in the Dutch oven. Arrange cabbage wedges over vegetables. Bring to a boil over high heat. Cover and reduce heat. Simmer 20 minutes or until vegetables are tender.

Meanwhile, for horseradish sauce, combine all ingredients; mix well.

Carve brisket across the grain into thin slices. Drain vegetables. Serve brisket and vegetables with the mustard sauce or a variety of mustards if you prefer.