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.

Nutrition per serving