Corned Beef Dinner for St. Patrick's Day

This recipe has been handed down in my family for several generations. The sauce is incredible; so smooth and tasty. Adding even a tiny amount of horseradish makes it even better. If you already have a favorite corned beef recipe, you could still make the sauce to serve with your recipe. The sauce is silky-smooth, absolutely delicious, and makes the whole meal Serve horseradish on the side, if desired.

Corned Beef Dinner For St. Patrick's Day Ingredients

• 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

• 1 tablespoon unsalted butter

• 2 tablespoons all-purpose flour

• 1 tablespoon red wine vinegar

• cup reduced-fat sour cream

• 2 tablespoons coarse Dijon mustard

How to Make Corned Beef Dinner For St. Patrick's Day

1. 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.

2. 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.

3. 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.

Corned Beef Dinner For St. Patrick's Day Nutritions

• Calories: 545.2 calories

• Carbohydrate: 61.1 g

• Cholesterol: 106.9 mg

• Fat: 22.7 g

• Fiber: 9.7 g

• Protein: 26.1 g

• SaturatedFat: 8.5 g

• ServingSize:

• Sodium: 1301.3 mg

• Sugar: 11.2 g

• TransFat:

• UnsaturatedFat:

Corned Beef Dinner For St. Patrick's Day Reviews

• I have never prepared corned beef before until this past St. Patricks Day. In fact, the only time I ever had it was "one" time in a military chow hall. Not a good experience. This recipe was easy to prepare and was really good The recipe didnt state whether to use the spice pack that comes with many corned beef briskets. I assume I was supposed to use it since the recipe doesnt call for any spices at all. The man of the house (who is of Irish background) thought it was very good and has had leftovers two days in a row. He said it reminded him of his Mom, which is a true compliment indeed We enjoyed the sauce too. Thank you for submitting, Mmnadiv

• My family loved this recipe No changes made to it since was my first time making it. Easy to prepare and cook. Definitely use the season packet that comes with the corned beef. Add a little more salt/pepper for flavor. Goes great with cornbreadWill make this again

• I cooked mine in a slow cooker instead of a dutch oven. I used a variety pack of fingerling potatoes of varying colors. I added celery I had left over from a pot roast. Aside from that, I followed the recipe. :-)I thought it was kind of bland, but maybe I added too much water to the crock pot. Horseradish to the rescue Otherwise, it was great

• The mustard sauce was surprisingly good. I added a little Hot and Sweet mustard to it as I didnt had any horseradish as the author suggested. Dont forget to reserve the cooking liquid to make the sauce. I also used some of the cooking liquid to cook the carrots as I didnt want them overcooked. I would do that again with the cabbage as well. Overall, the family was pleased.

• I make this every year and this is the best recipe The sauce is amazing For those of you who question whether or not to use the included season packet with the brisket, most definitely, u less you plan on seasoning it yourself.

• Love it.

• Excellent The sauce combines sour cream for the potatoes and mustard for the corned beef. Delicious

• First time ever making or even eating this. We decided to try it and it was fantastic The sauce was a really nice topper for the meat and the veggies. Would highly recommend

• Another good recipe for corned beef and cabbage from this site. The sauce is a very nice addition.

• No change and I will make it again very easy to make and very good too. First time I ever did a gravy with sour cream and everyone loved it Excellent recipe

• Excellent The sauce combines sour cream for the potatoes and mustard for the corned beef. Delicious