I had to end St Patty’s Week with a bang so I made
my first Corned Beef and Cabbage Dinner!
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!)
McGuire’s Stunning Corned Beef and Cabbage Dinner
- 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.
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!