Corned Beef Dinner for St. Patrick's Day
Description
This St. Patrick's Day dinner features corned beef with tender vegetables and a creamy homemade mustard sauce for a for crowd-pleasing Irish feast.
Ingredients
•
4 pounds corned beef brisket, or more to taste
•
2 quarts water, or as needed to cover
•
1 medium head cabbage, cored and cut into 6 wedges
•
12 small red potatoes, halved
•
1 pound small white onions, peeled
•
6 large carrots, peeled and cut in chunks
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1 tablespoon unsalted butter
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2 tablespoons all-purpose flour
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1 tablespoon red wine vinegar
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1/2 cup reduced-fat sour cream
•
2 tablespoons coarse Dijon mustard
Directions
1
Gather all ingredients.
2
To make the corned beef: Place corned beef into a 6-quart Dutch oven, and pour in enough water to cover by 2 inches. Bring to a boil, skimming the liquid occasionally to remove fat from the top. Reduce the heat to medium-low, cover, and simmer for 2 hours.
3
Arrange cabbage, potatoes, onions, and carrots around beef; return to a boil. Reduce the heat to medium-low, cover, and simmer until vegetables are tender and beef can easily be pulled apart with a fork, about 40 minutes.
4
Transfer beef to a serving platter. Remove vegetables with a slotted spoon and arrange around beef. Reserve 1 ½ cups cooking liquid for the sauce.
5
To make the sauce: 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; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes.
6
Remove from the heat and whisk in sour cream and mustard.
7
Serve sauce alongside corned beef and vegetables.