As far as I can remember back, I’ve loved corned beef and cabbage (I must have been an odd kid). Being Irish, my mom would make it every St. Patrick’s day and grew up eating it with French’s mustard on the side. Then after college, my friend Steve McShane introduced me to a recipe his dad had been making for years- similar to my mom’s except with a horseradish cream sauce. Steve’s dad, Tom, made the McShane family recipe at Steve’s St. Patrick’s Day birthday party for over 100 people. I have no idea how many pounds of corned beef and potatoes he cooked, but it was delicious. Below is a combination of my two favorite recipes.
- 3 pounds corned beef brisket with spice packet
- 10 small red potatoes, cut in quarters
- 5 carrots, peeled and cut into 3-inch pieces
- 1 large head cabbage, cut into small wedges
- 1 onion, roughly chopped
- Chicken broth or water
- 1 cup mayo
- 1/3 cup Dijon mustard
- 1/4 cup white sugar
- 1/2 cup of horseradish
- 1/2 cup cream
Mix all together and set aside.
- Place corned beef in a large pot or Dutch oven and cover with chicken broth. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Remove meat and let rest 15 minutes.
- In the same pot, bring water to a boil, add potatoes and carrots and cook until almost tender. Add cabbage and cook for about another 5 minutes.
- Place meat back in pot and add sauce to taste. Serve remaining sauce on the side along with mustard.