Corned Beef and Cabbage with The Sauce

Corned Beef and Cabbage with The Sauce

Corned Beef 

Cabbage

The Sauce

1 T butter

2 T flour

1 T red wine vinegar

1/2 c sour cream

2 T course dijon mustard

horseradish to taste

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.

Serve with Mashed Potatoes!!! 

St. Patrick's Menu

I have to preface this post with a couple of things. My mom never made this when I was growing up. My husbands Mom did - and he HATED it for YEARS. I really love celebrating every single holiday (obviously) and I learned how to make it (thank you internet!) The first time I made it was 12 years ago when we had just moved far away from home and were trying to get to know our neighbors. We invited the Kenny family (who we still vacation with on a yearly basis) and I had no idea that Mike was Irish. He said it was the best Corned Beef and Cabbage he'd had in his life (and I made his favorite rolls just in case it turned out horribly - so he may've been biased - but year after year - this proves to be amazing.

I have A LOT of favorite meals based around holidays. This one is good - but not my fave. THAT SAID - my oldest daughter, (16) has declared this meal as her favorite meal of the YEAR every year for the last 10. Really. Our 13 year old daughter is equally adamant about her love of this meal. Boy loves it - of course. Even our pickiest quesadilla loving youngest will eat it - and that is saying something!!  

I invited my best friend and her family over tonight and she admitted that she (FULL IRISH) had never had it and neither had her kids. They all raved! 

I've been so busy that I've forgotten a lot of the details of things OR have been wanting to do something without wanting to think about it and just like our usual St. Patrick's dinner - have searched this blog for my short cuts and have been disappointed that I never made those notes!!

Corned Beef - this one from Costco. I'm so glad I took this picture - I didn't take it for this post - I actually took it because my eye site is going FAST and I needed to blow it up on my phone! LOLOLOL

I cooked it in my crock pot on low for 6 hours and then bumped it up to High for 45 minutes. YOU DO NOT WANT TO OVER COOK CORNED BEEF!!!! I can't emphasize this enough! If you do - it gets stringy or becomes the texture of baby food - NO THANKS! You want it to be tender - but you want to be able to pull it out in one piece and let it rest and then be able to cut it into slices.

Decadent Mashed Potatoes are the JAM! My cheat is that I use the BISTRO brand mashed potatoes from Costco - both packs - 64 ounces + all the other ingredients listed in the recipe and you are golden! 

Cabbage. Fill the dutch oven (my work horse 6 qt?) half way with water. Bring to a boil. Heavily salt the water after it comes to a boil. I always buy 2 heads of cabbage - cut them into 6 wedges each. place the wedges into the boiling water. Don't worry about overcrowding bc they will shrink a bit - and just like the corned beef - you don't want it to turn to mush. Make sure to push the cabbage down into the water or flip over so they all get evenly boiled. Probably 10-15 minutes. Drain. Add the cabbage back to the dutch oven. Add 3/4 - 1 stick of butter and cover so the butter melts and salt just before serving. Seriously. So. Good.  

St. Patrick’s Savory Charcuterie

We had our traditional St. Patrick's Day dinner - Corned Beef, Cabbage and Mashed Potatoes. We had some friends over to celebrate and I made this charcuterie board!

Sauces: Ranch dip, Guacamole, yellow mustard, Boar's Head mustard and Boar's Head Horseradish.

Green Pea snacks, GF Costco sea salt crackers, mini pretzel rolls.

Costco has a package of Italian (I know!) meats - Coppa, Procuitto, Black pepper salami and dry salami.

We had Kerrigold white Irish cheddar and Oscar Wilde cheese, cucumbers and celery

I completely spaced the grapes, mandarin oranges, carrot chips - OH WELL! Next time!!

St. Patrick's Dessert Charcuterie Board

 

How cute is this? Seriously!! I'm obsessed. 

We went out of town with friends and we decided to do a St. Patrick's themed meal bc it was so close tot he holiday. I was put in charge of dessert - and if you don't know it yet - I. DO. NOT. BAKE. 

Just wanted to jot this down for next year!!!

I bought a HUGE bag of Skittles and Miss P helped me sort them into colors. I also bought a 'shareable' bag of Rolos, a bag of mini marshmellos, some rice krispie bars and cookies from the grocery store and I had some big gumballs I put into a cookie cutter. I added some gold coins I had from my home deco stuff and had to include Emmett and Emer (our gnomes) for a little fun. 

Corned Beef and Cabbage

I got this recipe from a dear family friend who made it for my husband on a St. Patrick's Day many, many, many years ago. This is a meal that Maisie looks forward to every year!!

I used to make it all in one pot with carrots and potatoes - but not for the last several years.

I cook all the veggies separately. I boil the cabbage, make mashed potatoes the traditional way and roast the carrots.

Corned Beef and Cabbage 

4 lbs corned beef + seasonings that come with it

2 1/2 quarts cold water 

1 head green cabbage cut into wedges

Salt and pepper to taste

Remove corned beef from the package. Put it and the juices and seasonings in your biggest stock pot and cover with the water. Bring the water to a gentle boil. Skim off and discard any impurities (foam). Reduce heat to simmer, cover and cook for 90 minutes per pound of beef (that would be 6 hours for this recipe). 

Remove the corned beef from the pot and cut into thin slices. Serve a few slices of corned beef along side all those delish veggies.