St. Patrick’s Day is just around the corne, which means it’s also time for some classic Irish food. Why not whip up some corned beef and cabbage?
To get you started, here’s a simple and delicious dinner recipe we found from Kitchen Daily:
- 5 to 6 pounds corned brisket of beef
- 5 cups water
- 1 tablespoon pickling spices
- 1 pound turnips
- 1 pound carrots
- 2 large onions
- 2 pounds small red potatoes
- 2 pounds cabbage
For Horseradish Cream:
- 1/2 cup sour cream
- 1/4 cup jarred horseradish, drained
- 1/4 cup chopped fresh dill
Place brisket into a large heavy pot with water and spices.
Bring to a boil, then reduce heat to a simmer and cover pot. Simmer until brisket is tender, about 3 hours.
Cut turnips, carrots, onions, and potatoes in chunks, then scatter vegetables in a pot around beef. Slice cabbage into 1-inch-thick wedges, then layer over beef and vegetables in pot.
Cover pot and continue to simmer until vegetables are very tender, about 1 hour more.
Just before serving stir together sour cream, horseradish, dill, 1/2 teaspoon each of salt and pepper.
To serve: place cabbage on a large platter and scatter vegetables over top. Slice beef and place over vegetables. Serve beef and vegetables topped with horseradish cream.