March 21, 2011

Corned Beef and Cabbage with Horseradish Cream and Honey Glazed Carrots

I had to end St Patty's Week with a bang so I made
my first Corned Beef and Cabbage Dinner!
Just like my previous post, Irish Boxtys , this recipe was inspired by Mcguires Irish Pub.
Even with all the steps, this recipe was easy to make and came out perfect (although not quite as beautiful as Mcguire's -but they've had years to perfect theirs!)
The inspiration:
McGuire's Stunning Corned Beef and Cabbage Dinner


Ingredients:


  • 3 Pound Corned Beef brisket
  • approx 15 cloves
  • 3 tbsp spicy or dijon mustard
  • 1-2 tbsp minced garlic
  • fresh ground pepper
  • 1 head of green cabbage
  • 8-10 gold baby potatoes
  • 1 lb bag of baby carrots
  • 3 tbsp butter
  • 2 tbsp light brown sugar
  • 2 tbsp honey
  • water for steaming

Recipe for Horseradish Cream Sauce below....

 Preheat oven to 325 degrees.
Lay the corned beef in a pan fat side up and stud with cloves.

 Spread mustard, garlic, and fresh ground pepper all over beef.
Wrap pan with aluminum foil and bake for 2 hours.

The vegetable ingredients!

 Steam the carrots in a covered saucepan with 1 inch water until simmering.

Add margarine, brown sugar, and honey and
continue to cook on low until tender.

 Place scrubbed potatoes in a pot of water and bring to a boil.
Cook until fork tender then drain and top with butter.

 Cut cabbage in half and steam in a pot with
 simmering water until tender and soft.
Drain and top with butter.

 Horseradish Cream

Ingredients:
1 cup sour cream
2 tbsp ground horseradish
1 tsp lemon juice
1/2 tsp worcestershire
salt and pepper to taste


 Mix together and refrigerate until dinner is ready.

 Remove corned beef from oven and unwrap foil.
Remove the cloves and discard.
Turn on broiler.
Place corned beef in broiler for 1-2 minutes until browned and crispy on top.
Let rest for atleast 5 minutes before slicing.

 Here's the finished dish!

I cut the cabbage and laid the corned beef on top.
You can pour the horseradish cream over the meat or serve on the side.
Serve with carrots and potatoes.

I used leftovers for Reuben Sandwiches the next day!

Happy Cooking!
~Nicole

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4 comments:

  1. Very impressive! I've never attempted to cook a traditional Irish feast. Looks like hard work - but as though the results are very worth it! :)

    ReplyDelete
  2. Thanks for using our horseradish! Looks like a great dinner.

    ReplyDelete
    Replies
    1. Thanks! Enjoy your horseradish and would love to work together in the future :)

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  3. This comment has been removed by the author.

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