Irish Corned Beef and Cabbage
Provided by: Ian Knauer
It might take a few hours to cook, but this classic braise requires very little effort to throw together and feeds a small army of leprechauns.It's also incredibly delicious and just keeps getting better as leftovers.
- 5 to 6 pounds corned brisket of beef
- 5 cups water
- 1 tablespoon pickling spices
- 1 pound turnips
- 1 pound carrots
- 2 large onions
- 2 pounds small red potatoes
- 2 pounds cabbage
- For Horseradish Cream:
- 1/2 cup sour cream
- 1/4 cup jarred horseradish, drained
- 1/4 cup chopped fresh dill
- Place brisket into a large heavy pot with water and spices. Bring to a boil, then reduce heat to a simmer and cover pot. Simmer until brisket is tender, about 3 hours. Cut turnips, carrots, onions, and potatoes in chunks, then scatter vegetables in a pot around beef. Slice cabbage into 1-inch-thick wedges, then layer over beef and vegetables in pot. Cover pot and continue to simmer until vegetables are very tender, about 1 hour more.
- Just before serving stir together sour cream, horseradish, dill, 1/2 teaspoon each of salt and pepper.
- To serve: place cabbage on a large platter and scatter vegetables over top. Slice beef and place over vegetables. Serve beef and vegetables topped with horseradish cream.