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!)
The inspiration:
McGuire’s Stunning Corned Beef and Cabbage Dinner
Corned Beef and Cabbage with Horseradish Cream and Honey Glazed Carrots
Ingredients
- 3 Pound Corned Beef brisket
- 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 plus for for topping
- 2 tbsp light brown sugar
- 2 tbsp honey
- water for steaming
- Horseradish Cream Sauce for serving {link below}
Instructions
- 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.
- Steam the carrots in a covered saucepan with 1 inch water until simmering.
- Add butter, 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.
- 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 at least 5 minutes before slicing.
- Cut cabbage in 4ths (or 8ths) and lay the sliced corned beef on top.
- You can pour the horseradish cream over the meat or serve on the side.
- Serve with carrots and potatoes.
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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.
Steam the carrots in a covered saucepan with 1 inch water until simmering.
Add butter, 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.
Here’s the recipe for my delicious Horseradish Cream Sauce.
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 at least 5 minutes before slicing.
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!
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! 🙂
Thanks for using our horseradish! Looks like a great dinner.
Thanks! Enjoy your horseradish and would love to work together in the future 🙂