- 4 pounds corned beef brisket, or more to taste
- water to cover
- 1 medium head cabbage, cored and cut into 6 wedges
- 12 small red potatoes, halved
- 1 pound small white onions, peeled
- 6 large carrots, peeled and cut in chunks
- Sauce:
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon red wine vinegar
- 1/2 cup reduced-fat sour cream
- 2 tablespoons coarse Dijon mustard
- Place corned beef in a 6-quart Dutch oven or heavy pot and pour in enough water to cover beef by 2 inches. Bring water to a boil, skimming the liquid occasionally to remove fat from top. Reduce heat to medium-low, cover Dutch oven with a lid, and simmer for 2 hours.
- Arrange cabbage, potatoes, onions, and carrots around beef and return liquid to a boil. Lower heat to medium-low, cover Dutch oven, and simmer until vegetables are tender, about 40 minutes. Transfer beef to a serving platter, reserving 1 1/2 cups cooking liquid. Surround meat with the vegetables.
- 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 to butter-flour mixture; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove saucepan from heat and whisk sour cream and mustard into sauce. Serve sauce alongside corned beef and vegetables.
04/17/2018
recipepes.com
Corned Beef Dinner for St. Patrick's Day, recipe
PT15M
PT1H
5
455 calories
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