Thursdays Are For Cooking!

I posted this one a while back, but it’s good any time, so I’m reposting it for anyone who wants a good meal, but has a lot to do.  Love those baby red taters. They’re also good for potato salad because they cook quickly, so be sure you add potato salad to your menu.

Corned Beef & Cabbage (Horseradish Sauce included)

Ingredients

1 1/2 pounds small redskin potatoes, halved

4 carrots, cut into 2-inch pieces

1 large onion, cut into 1/2-inch wedges

2 stalks celery, peeled and cut into 2-inch pieces

2 or 3 sprigs fresh thyme

One 4-pound piece corned beef brisket, rinsed

12 ounces stout beer

2 tablespoons pickling spice

1/2 small head green cabbage, core intact and cut into thick wedges

Directions:

Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker.

Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.

Arrange the cabbage over the brisket (it’s OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.

Horseradish sauce:

1/2 cup sour cream

1/4 cup prepared horseradish

2 tablespoons whole-grain mustard

Directions:

Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl.

Kosher salt and freshly ground black pepper

1/2 cup loosely packed parsley leaves, chopped

Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.

Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth (if using it).

Category: Economy