Name: Corned Beef Dinner for St. Patrick's Day
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Corned beef brisket, or more to taste - 4 pounds; Water, or as needed to cover - 2 quarts; Cabbage, cored and cut into 6 wedges - 1 medium head; Red potatoes, halved - 12 small; Small white onions, peeled - 1 pound; Carrots, peeled and cut in chunks - 6 large; Unsalted butter - 1 tablespoon; All-purpose flour - 2 tablespoons; Red wine vinegar - 1 tablespoon; Reduced-fat sour cream - ½ cup; Coarse Dijon mustard - 2 tablespoons

Corned Beef Dinner for St. Patrick's Day

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Corned Beef Dinner for St. Patrick's Day

1. Corned beef brisket, or more to taste - 4 pounds

2. Water, or as needed to cover - 2 quarts

3. Cabbage, cored and cut into 6 wedges - 1 medium head

4. Red potatoes, halved - 12 small

5. Small white onions, peeled - 1 pound

6. Carrots, peeled and cut in chunks - 6 large

7. Unsalted butter - 1 tablespoon

8. All-purpose flour - 2 tablespoons

9. Red wine vinegar - 1 tablespoon

10. Reduced-fat sour cream - ½ cup

11. Coarse Dijon mustard - 2 tablespoons

How to cook deliciously - Corned Beef Dinner for St. Patrick's Day

1. Stage

Make the corned beef and vegetables: Place corned beef into a 6-quart Dutch oven, and pour in enough water to cover by 2 inches. Bring to a boil, skimming the liquid occasionally to remove fat from the top. Reduce the heat to medium-low, cover, and simmer for 2 hours.

2. Stage

Arrange cabbage, potatoes, onions, and carrots around beef; return to a boil. Reduce the heat to medium-low, cover, and simmer until vegetables are tender and beef can easily be pulled apart with a fork, about 40 minutes. Transfer beef to a serving platter. Remove vegetables with a slotted spoon and arrange around beef. Reserve 1 1/2 cups cooking liquid for the sauce.

3. Stage

Make the sauce: Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove from the heat and whisk in sour cream and mustard.

4. Stage

Serve sauce alongside corned beef and vegetables.