Corned Beef Dinner for St. Patrick's Day

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

1. 1

   Gather all ingredients.

2. 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.

3. 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.

4. 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.

5. 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.

6. 6

   Remove from the heat and whisk in sour cream and mustard.

7. 7

   Serve sauce alongside corned beef and vegetables.