This recipe is definitely not rocket science, but it is my favorite version of corned beef and cabbage. I love the way the veggies come out and the sauce is simply to die for. This makes a ton of sauce, so if you are not having many people I usually cut it in half for my family of four and still have quite a bit leftover. The sauce with the boiled potatoes and the cooked leeks are heaven in my mind, I hardly even need the meat. I came to this recipe via my dear friend Becky and will forever think of her when I make it. It is from the Silver Palate girls...never had a bad recipe from them. I only use flat cut corned beef brisket. It shrinks so even if you think the piece you have is huge...you need more. Becky suggests an uncooked pound per person and I agree....This with the herbed soda bread and you are in business...as long as the fairies are well taken care of, you will eat like a queen!
Corned Beef and Cabbage
From The New Basics Cookbook; Serves 4-6
1 corned beef (5-6 pounds)
2 onions, studded with 3 whole cloves (onions can be halved or quartered)
4 carrots, peeled and halved
2 ribs celery, halved
4 sprigs Italian parsley
1 green cabbage (about 3 pounds), cut into 6 wedges (See *Note below)
12 small red new potatoes
6 small leeks (white part and 2 inches of green), well rinsed (See *Note below)
6 carrots, peeled and cut into 2 1/2-inch lengths
Salt and fresh ground pepper, to taste
4 T. chopped Italian parsley
Place corned beef in large kettle or dutch oven. Add the onions, halved carrots, celery, and parsley sprigs (use seasoning packet if provided with your corned beef). Cover with cold water and bring to a boil. Reduce heat, cover, and simmer for 2 3/4 to 3 hours, turning beef over in broth every 30 minutes. DO NOT allow water to boil again; keeping at low simmer will ensure tenderness. When it is very tender, remove it from kettle and keep warm.
Strain the broth and return it to the kettle. Add the cabbage, potatoes, leeks, cut-up carrots, salt and pepper, and 2 T. of the chopped parsley. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, 30 minutes.
Arrange beef on warmed serving plater, and surround it with the cooked vegetables. Ladle broth over beef and vegetables, and sprinkle with remaining 2 T. chopped parsley. Optional - serve with Horseradish Cream Sauce (below).
*Note: Keeping the core in the cabbage wedges will help hold them together while cooking. Remove the core before serving. After thoroughly washing, leeks can be tied together with kitchen twine/string; remove for serving.
Horseradish Cream Sauce
This makes 2 cups of sauce. The recipe can easily be halved or quartered, as needed.
3/4 cup whipping cream
1/2 cup mayonnaise
1/2 cup prepared horseradish, drained
2 T. Dijon mustard
Pinch of sugar
Salt and fresh ground pepper, to taste
Whip cream in bowl until it forms soft peaks. Combine mayonnaise, horseradish, and mustard in another bowl. Fold in whipped cream. Add sugar, salt and pepper. Stir well, and transfer to serving bowl.
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