IRISH CORNED BEEF, CABBAGE & CARROTS
5 lbs corned brisket of beef
6 whole peppercorns (or package of spices that comes with the beef)
1 bottle harp or guinness beer
3 large carrots, peeled and quartered
3 medium onions, peeled and quartered
1 medium head of cabbage, quartered or cut in wedges
1½ cups (packed) brown sugar
¾ cup apple juice
3 Tbs mustard
¾ cup bourbon
¾ cup sour cream
¼ cup prepared white horseradish
3 Tbs chopped chives
juice from ½ lemon
1. Prepare corned beef: Place corned beef in a large pot. Pour bottle of beer over beef, and then add enough water to cover the beef; add peppercorns or spice packet. Cover pot, bring to a boil, reduce heat and simmer 4 hours or until tender, skimming occasionally. Remove meat from broth; add carrots, onions to broth and continue to simmer. During last 15 minutes, add the cabbage.
2. Preheat oven to 400°F. In small saucepan, mix and heat glaze ingredients. Place beef in roasting pan and brush with glaze. Roast for 30 minutes.
3. Mix together horseradish sauce ingredients; chill until ready to use.
4. When ready to serve, transfer meat and vegetables to a platter; brush vegetables with the melted butter. Serve with horseradish sauce.
*Serve with boiled parsley potatoes.
Recipe Source: Adapted from James Beard’s original recipe
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“We loved this dish, delicious glaze. I used an old mustard sauce recipe, 1 cup sour cream, 1/4 cup mustard, 1 tsp sugar, 2 tsp. white horseradish & 1 tsp Worcestershire sauce. Heat (do not boil) serve over hot or cold corned beef.”