Corned Beef Dinner for St. Patrick's Day recipe
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Ingredients
- 4 pounds corned beef brisket, or more to taste water 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 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
Nutrition Info
- 545.2 caloriescarbohydrate: 61.1 gcholesterol: 106.9 mgfat: 22.7 gfiber: 9.7 gprotein: 26.1 gsaturatedFat: 8.5 gservingSize: -sodium: 1301.3 mgsugar: 11.2 gtransFat: : -unsaturatedFat: : -
Directions Corned Beef Dinner for St. Patrick's Day
Directions
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Place corned beef in a 6-quart Dutch oven or heavy pot and pour in enough water to cover beef by 2 inches. Bring water to a boil, skimming the liquid occasionally to remove fat from top. Reduce heat to medium-low, cover Dutch oven with a lid, and simmer for 2 hours.
Arrange cabbage, potatoes, onions, and carrots around beef and return liquid to a boil. Lower heat to medium-low, cover Dutch oven, and simmer until vegetables are tender, about 40 minutes. Transfer beef to a serving platter, reserving 1 1/2 cups cooking liquid. Surround meat with the vegetables.
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 to butter-flour mixture, cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove saucepan from heat and whisk sour cream and mustard into sauce. Serve sauce alongside corned beef and vegetables.