Kitkat's Corned Beef & Cabbage

Vanessa "Nikita" Milare

By
@Kitkat777

I make this once once a year for St. Patties day. Some times I make the cabbage the night before & the veggies the day of. Save me time in the kitchen. I love my short cuts.


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Comments:

Serves:

6

Prep:

10 Min

Cook:

5 Hr

Ingredients

CORNED BEEF

5 lb
corned beef brisket
6
peppercorns or packaged pickling spice
3
carrot, peeled & quartered
3
onion, peeled & quartered
1
green cabbage, medium-size quartered
4 Tbsp
butter, melted

CREAMY HORSERADISH SAUCE

1 1/2 c
sour cream
3 Tbsp
horseradish sauce
1 tsp
salt

Directions Step-By-Step

1
Corned Beef: Place the corned beef in a pan with the peppercorns or pickling spice & cover with water. Bring to a boil, reduce heat & simmer for 5 hours or until tender. Skimming occasionally.
2
During the last hour, add in the cabbage. Then the last 15 mins add in the carrots & onions.
3
Place brisket on a cutting board & slice across the grain. Place on serving platter & ladle some of the cooking liguid over the meat. Place the veggies next to the meat.
4
Serve with fresh cooked rice.
5
Creamy Horseradish: Combine the sour cream & horseradish. Season with salt to taste. Serve on the side.

About this Recipe

Course/Dish: Beef