Corned Beef

Giangis Kitchen

Category

Beef

Happy St. Patrick's Day!! This corned beef came out delicious and I am sure you will be making this for many years to come. Enjoy!!

Ingredients

  • 1-3 lbs. corned beef brisket
  • 4 bay leaves
  • 1 12 oz. Guinness pale ale beer
  • 1 yellow onion, peeled and halved
  • 6 carrots, peeled and halved
  • 1 cabbage, cored and quartered
  • 6 boiling potatoes, scrubbed
  • Salt and pepper
  • ½ cup sour cream
  • 3-4 Tbsp. horseradish cream

Directions

  1. In a small bowl mix together the sour cream, horseradish and the scallion. Cover and refrigerate for at least 2 hours prior to serving.

  2. Put the corned beef in a Dutch oven. Pour in the beer and enough water to cover the meat. Add the bay leaves. Bring to a boil over high heat. Reduce heat to low and skim the foam from the surface of the water. Cover and simmer for about 2 ½ hours, or until the corned beef is tender.

  3. Remove from the liquid, wrap in foil and set aside.

  4. Add the potatoes, cabbage, onion and carrots to the pot; cover and cook over a gentle boiling simmer for 20 minutes, or until tender.

  5. Return the corned beef to the pot to warm up, 3-4 minutes.

  6. Cut the meat across the grain and arrange on a plate with the vegetables and a little of the cooking juice. Serve with the horseradish cream.