We make this St. Patrick's Day dinner every year with this family recipe that's been handed down through several generations. The mustard sauce is incredibly smooth and tasty — add a bit of horseradish to make it even better! If you already have a favorite corned beef recipe, you could make this sauce to serve with it.
Ingredients
- 4 pounds corned beef brisket , or more to taste
- 2 quartss water , or as needed to cover
- 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
Instructions
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1
Gather all ingredients.
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2
To make the corned beef: Place corned beef into a 6-quart Dutch oven, and pour in enough water to cover by 2 inches. Bring to a boil, skimming the liquid occasionally to remove fat from the top. Reduce the heat to medium-low, cover, and simmer for 2 hours.
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3
Arrange cabbage, potatoes, onions, and carrots around beef; return to a boil. Reduce the heat to medium-low, cover, and simmer until vegetables are tender and beef can easily be pulled apart with a fork, about 40 minutes.
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4
Transfer beef to a serving platter. Remove vegetables with a slotted spoon and arrange around beef. Reserve 1 ½ cups cooking liquid for the sauce.
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5
To make the sauce: Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes.
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6
Remove from the heat and whisk in sour cream and mustard.
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7
Serve sauce alongside corned beef and vegetables.
Nutrition Facts
Per serving
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