Corned Beef And Cabbage
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
16 cups
Water (cold)2 tsps
Black Peppercorn3 cup
Mayonnaise3 cup
Sour Cream1 tsp
Lemon Zest (grated)2 tsps
Kosher SaltDirections:
1
Preheat the oven to 300 degrees F
2
Place the corned beef in a colander in the sink and rinse well under cold running water
3
Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice and cloves
4
Bring to a boil, uncovered, and skim off any scum that rises to the surface
5
Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes
6
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm
7
Add the cabbage and potatoes to the cooking liquid and bring to a boil
8
Lower the heat and simmer until the vegetables are tender, about 20 minutes
9
Using a slotted spoon, transfer the cabbage to a large platter
10
Slice the corned beef across the grain of the meat into thin slices
11
Lay the slices over the cabbage and surround it with the potatoes
12
Ladle some of the hot cooking liquid over the corned beef and season with pepper
13
Serve immediately with the mustard or horseradish sauce
14
In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt
15
Season generously with pepper to taste
16
Refrigerate the horseradish sauce for at least 30 minutes before serving