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?
You can even go all out and serve this dish with a special St. Paddy’s Day cocktail (or a non-alcoholic “mocktail” for the kids) and a Lucky Chocolate Mint Cupcake for dessert. Enjoy the feast!
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.