Corned Beef And Cabbage 1 corned beef brisket (4 to 6 pounds)
2 tablespoons brown sugar 2 to 3 bay leaves 16 to 24 small potatoes, peeled 8 to 12 medium carrots, halved 1 large head cabbage, cut into wedges Horseradish Sauce: 3 tablespoons butter or margarine 2 tablespoons all-purpose flour 1 to 1 1/2 cups cooking liquid (from brisket) 1/4 cup prepared horseradish 1 tablespoon vinegar 1 tablespoon sugar Sour Cream And Mustard Sauce: 1 cup sour cream 2 tablespoons Dijon mustard 1/4 teaspoon sugar Place brisket in a large Dutch oven; cover with water. Add brown sugar and bay leaves. If a spice packet is enclosed with the brisket, add it also. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Add potatoes and carrots. Return to a boil. Reduce heat; cover and simmer for 30 to 40 minutes, or until meat and vegetables are just tender. If your Dutch oven is not large enough for cabbage to fit, remove potatoes and carrots and keep warm (they can be returned to cooking liquid and heated through before serving). Add cabbage; cover and cook for 15 minutes, or until tender. Discard bay leaves. Remove cabbage and meat. If making Horseradish Sauce, strain and remove about 1 1/2 cups cooking liquid. Let meat stand a few minutes; slice across the grain. Serve with vegetables and Horseradish Sauce or Sour Cream And Mustard Sauce. Makes 10 to 15 servings. Horseradish Sauce In a small saucepan, melt butter. Stir in flour until smooth. Gradually add 1 cup of cooking liquid. Add horseradish, vinegar and sugar; cook and stir over medium heat until thickened and bubbly. Adjust seasoning with additional vinegar, sugar or horseradish if needed. Thin sauce if necessary with the remaining cooking liquid. Makes about 1 1/2 cups. Sour Cream And Mustard Sauce Combine all ingredients in a small bowl; mix until blended. Makes 1 cup. Mama's Corner. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
