BuffaloSpree.com's Recipe of the week: Corned Beef with Roasted Cabbage, Carrots & Potatoes + Horseradish Cream Sauce



 

From Once Upon A Chef with Jen Segal, www.onceuponachef.com

 

Every year around St. Paddy’s Day, my inbox fills up with recipe requests for corned beef and cabbage, the traditional Irish-American meal of boiled meat and vegetables. I finally decided to tackle the recipe this year, and I’m thrilled with the results! Instead of boiling everything together on the stovetop the traditional way, I slow-roasted the meat and vegetables separately in the oven. I also tossed the vegetables in a horseradish-spiked butter before roasting to amp up the flavor. These changes made ALL the difference. The corned beef came out tender, moist, and subtly spiced — and the bronzed veggies were near impossible to resist eating straight from the pan (and already have me thinking, “What else can I roast in horseradish-butter?”). This dish takes three hours to cook, but it’s almost entirely hands-off. St. Paddy’s Day is the perfect time to make it, when corned beef briskets are plentiful and on sale.

 

Prep Time: 20 Minutes

Cook Time: 3 Hours

Total Time: 3 Hours 20 Minutes

 

Ingredients 

For the Corned Beef and Vegetables

1 (4-lb) flat-cut corned beef with seasoning packet (do not trim the fat)
4 tablespoons unsalted butter, melted
2 tablespoons prepared horseradish
1-1/2 teaspoons salt
1/4 teaspoon ground black pepper
6 medium carrots, cut into 2-in chunks
1-1/4 lb small gold potatoes (about 2.5" in diameter), halved
1 very small green cabbage, cored and cut into 1/2-inch-thick slices (see note)
2 tablespoons chopped Italian parsley, for garnish (optional)

 

For the Horseradish Cream Sauce

1 cup sour cream
2 tablespoons prepared horseradish, plus more to taste
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar

 

Directions

Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position.

Rinse the corned beef several times under running cold water. (No need to dry it.)

Place the corned beef fat side up in a large roasting pan (you'll trim the fat after the meat is cooked). Pour about 1/8 inch water around the meat. Sprinkle the contents of the seasoning packet into the water around the corned beef. Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.

Meanwhile, in a small bowl, mix together the melted butter, horseradish, salt and pepper.

Place the carrots, potatoes and cabbage side by side on a rimmed baking sheet (do not line the pan with foil; the potatoes will stick). Drizzle the horseradish-butter mixture over the veggies and toss with a spatula to coat all of the vegetables evenly, keeping the vegetables separate. Turn the potatoes so that they are cut side down (they'll get crispier that way).

After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven. Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender. Check on the veggies occasionally to be sure they are browning evenly. (The cabbage will brown first, so give it a toss when the bottom pieces look golden. The potatoes and carrots may need to be turned, but only if they are nicely browned on the bottom before the cook time is up.)

Transfer the corned beef to a cutting board and let sit until cool enough to handle, about 5 minutes. Cut off the layer of fat on top of the corned beef and discard. Slice the meat against (or perpendicular to) the grain into 1/4-inch slices. Arrange the meat on a platter with the roasted vegetables and sprinkle with parsley, if desired. Serve with the horseradish cream sauce.

 

For the Horseradish Cream Sauce

Combine all of the ingredients in a small bowl and stir to combine. Taste and adjust seasoning, adding more horseradish to taste, if desired.

 

Note: You won't use the whole head of cabbage; just use enough to cover 1/3 of the sheet pan.

 

STEP BY STEP

how to make corned beef and cabbage

Begin by rinsing the meat under cold running water. Then place it fat side up in a large roasting pan (you’ll trim the fat after it’s is cooked).

how to make corned beef and cabbage

Pour about 1/8 inch water around the corned beef. Sprinkle the contents of the seasoning packet into the water around the meat. Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.

how to make corned beef and cabbage

Meanwhile, in a small bowl, combine the melted butter, horseradish, salt and pepper.

how to make corned beef and cabbage

Mix well.

how to make corned beef and cabbage

Place the carrots, potatoes and cabbage side by side on a rimmed baking sheet (do not line the pan with foil; the potatoes will stick). Drizzle the horseradish-butter mixture over the veggies.

how to make corned beef and cabbage

Toss with a spatula to coat all of the vegetables evenly (keep the vegetables separate). Turn the potatoes so that they are cut side down (they’ll get much crispier that way).

how to make corned beef and cabbage

After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven. Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender. Check on the veggies occasionally to be sure they are browning evenly. (The cabbage will brown first, so give it a toss when the bottom pieces look golden. The potatoes and carrots may need to be turned, but only if they are nicely browned on the bottom before the cook time is up.)

how to make corned beef and cabbage

Remove the meat from the oven and transfer to a cutting board. Let cool slightly, until cool enough to handle.

how to make corned beef and cabbage

Cut off the layer of fat on top of the corned beef and discard. Slice the meat against, or perpendicular to, the grain into 1/4-inch slices.

how to make corned beef and cabbage

While the meat and vegetables cook, make the horseradish cream sauce.

how to make corned beef and cabbage

Simply combine all of the ingredients in a small bowl, and season to taste.

how to make corned beef and cabbage

Arrange the meat and roasted vegetables on a platter and sprinkle with parsley, if desired. Serve with the horseradish cream sauce on the side.

how to make corned beef and cabbage

 

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