We make traditional St. Patrick’s Day food each year with this family recipe that’s been handed down through several generations. The sauce is incredibly smooth and tasty — add a bit of horseradish to make it even better! If you already have a favorite corned beef recipe, you could make this sauce to serve with your recipe. Serve horseradish on the side if desired.
Ingredients
Sauce
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon red wine vinegar
- ½ cup reduced-fat sour cream
- 2 tablespoons coarse Dijon mustard
Corned Beef and Vegetables
- 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
Directions
Step 1
Make the corned beef and vegetables: 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.
Step 2
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. Transfer beef to a serving platter. Remove vegetables with a slotted spoon and arrange around beef. Reserve 1 1/2 cups cooking liquid for the sauce.
Step 3
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. Remove from the heat and whisk in sour cream and mustard.
Step 4
Serve sauce alongside corned beef and vegetables.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 545 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat9g | 43% |
Cholesterol107mg | 36% |
Sodium1301mg | 57% |
Total Carbohydrate61g | 22% |
Dietary Fiber10g | 35% |
Total Sugars11g | |
Protein26g | |
Vitamin C71mg | 355% |
Calcium128mg | 10% |
Iron5mg | 26% |
Potassium1777mg | 38% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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