Classic Corned Beef and Cabbage

It's that time of year again, and surprisingly, I have found a few people who do not know how to make this wonderful and tasty dish. Can you even imagine?!? Some of you may have never tried it, but I assure you, this recipe below is a super classic.

It's super easy, rather carefree cooking and hardly can one make a mistake with this one. Just make sure you save some to make amazing corned beef hash!

Serve this up with homemade horseradish sauce - a slightly spicy and decadent sauce along with mustard and you will find all your troops asking for more!

Ingredients for Making the Best and Classic Corned Beef Cabbage:

• 5-6 pounds corned beef


• 4 large onions, outer skin removed, each cut into large wedges


• 10 carrots, peeled


• 2 ribs celery, cleaned


• 2 bay leaves


• 1 bunch parsley, cleaned


• 1/2 cup Dijon mustard


• 1 medium green cabbage


• 12-14 small new potatoes, scrubbed


• Kosher salt and pepper to taste


• 1 tablespoon peppercorns

Directions:

1. In a large heavy-bottomed stockpot, combine the beef, 2 onions, 2 carrots, the celery, bay leaves, parsley and peppercorns.


2. Add enough cold water to cover the beef by 3 inches and bring to a boil.


3. Reduce the heat to a simmer and cover.


4. Cook for 3 to 3 1/2 hours, turning 2 to 3 times.


5. Cook until the beef is very tender, almost shredding when speared with a fork.


6. Remove the meat from the pot and strain the broth into a large bowl. Discard the solids and return the meat and the strained broth to the pot.


7. Add the mustard, remaining onions, carrots, cabbage and potatoes.


8. Bring to a boil, reduce the heat and simmer 50-60 minutes until all the vegetables are tender.


9. Season the broth with salt and pepper if needed.


10. Slice the beef into 1/4-inch-thick slices.


11. Surround the meat with the vegetables, served whole. The broth should be served on the side with a ladle.


12. Make sure to have deep plates with a lip so lots of broth can be poured over the meat and vegetables, or use shallow bowls.


13. Serve with a warm loaf of country bread.

To Make Homemade Horseradish Sauce:

1. 1 c. heavy cream, whipped until thick


2. 6 to 8 tbsp. prepared horseradish, drained (adjust amount for hotness)


3. 3 tablespoons of mayonnaise (optional)


4. Fold horseradish into whipped cream add mayonnaise. Chill until served. This sauce is fantastic to serve up with your corned beef (and even a good roast beef).

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