Oven Roasted Corned Beef and Cabbage with Horseradish Cream Sauce
This blog contains affiliate links to the beautiful cookware I used to make this meal.
MAIN MEAL INGREDIENTS
3 Pound Corned Beef Brisket 6 Cups of Baby Baby Carrots or Carrot Slices (1.5 Pound Package) 6 Medium Potatoes, Cut into Bite Sized Pieces 1 Medium Head of Cabbage 4 Cups of Boiling Water 4 Tablespoons of Butter 4 Tablespoons of Minced Garlic HORSERADISH CREAM SAUCE 1 Cup of Sour Cream 3 Tablespoons of Prepared Horseradish Sauce 2 Tablespoons of Spicy Brown Mustard 1 Teaspoon of White Wine Vinegar 3 Tablespoons of Parsley Flakes 2 Tablespoons of Minced Garlic |
Step One: Soak Your Meat in Cold Water for an Hour or Two
- If you've purchased a typical hunk of corned beef from the grocery store, understand that this product has been preserved in a highly concentrated solution of salt water. It won't automatically turn out like the "nicely salty" brisket you've enjoyed at local restaurants on St. Patty's Day. The end result will taste more like excessively salty pastrami.
- Place your corned beef roast in a large pot, cover it completely with cold water and let it soak at room temperature for an hour. Some chefs soak their corned beef roasts in the refrigerator for several hours. If you intend to soak your roast for more than an hour, transfer your soaking pot to the refrigerator.
Step Two: Prepare the Roast for Insertion into an Oven Preheated at 325 Degrees
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Step Three: Mix the Cream Sauce and Transfer it to the Fridge.
In a small bowl, combine the following ingredients. Mix thoroughly with a rubber spatula and transfer the bowl to the refrigerator.
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Step Four: Load a Well Oiled Cookie Sheet with Potatoes and Baby Carrots.
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Step Five: Fry Your Cabbage in Butter
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Step Six: Arrange the Cabbage, Potatoes and Carrots Around Your Meat.
Bon Appetit!
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