Recipe by Garden Gate Kate
My family love this recipe. They claim it has ruined corned beef and cabbage pub fare for them for life. Most corned beef recipes call for the cabbage to be cut in quarters or sixths. However, thinly slicing the cabbage allows it completely absorb the delicious corned beef flavors.
Top Review by KateL
Try this recipe if you want an all-day date with your corned beef prior to dinner, need a quart plus of gravy and prefer plain steamed cabbage. The gravy was okay, but I would not go out of my way to make it; I ended up pouring 5 cups of gravy down the drain. The broth would have been put to better use left in the pot so that the cabbage would be full of that luscious corned beef broth flavor. The corned beef, carrots, potatoes and turnips were perfect (I delayed the potatoes 1/2 hour, but realized they needed to go in by then before almost all the unevaporated broth was removed for the gravy). I try various corned beef recipes, but the pressure cooker makes a much better corned beef in 1/3 the time, so I guess I just wasn't in the mood for an all-day date, and I wasn't the target audience for the gravy and steamed cabbage. Made for Best of 2013 based on the recommendation of NorthwestGal.
- 3 lbs corned beef brisket
- 2 large onions, finely chopped
- 2 stalks celery hearts, sliced in 1/4 inch slices
- 3 garlic cloves, minced
- water, to cover (add more as needed)
- 1 bay leaf
- salt and pepper, to taste
- 6 medium carrots, cut into 2-inch pieces
- 3 medium potatoes, peeled and quartered
- 1 medium head of cabbage, sliced in 1/4 inch slices
- 2 medium turnips, quartered
- 1 teaspoon Worcestershire sauce
- 2 tablespoons parsley, finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons onions, finely sliced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 3⁄4 cup low sodium beef broth or 3⁄4 cup corned beef broth
- 3⁄4 cup low-fat sour cream
- 1 -2 tablespoon cream-style prepared horseradish (or to taste)
- 2 tablespoons fresh parsley, finely chopped
- salt, to taste
Directions See How It's Made
- To a large soup pot, place corned beef brisket and all the spices and juices that came in its bag. Add onions, celery, garlic, water to cover, bay leaf, salt and pepper. Bring to a boil, cover, and simmer for 3 hours.
- Add carrots. Bring to a boil and simmer for 1 hour.
- Add potatoes. Bring to a boil and simmer for 1 hour.
- Add cabbage and turnips. Bring to a boil and simmer for 40 minutes. Add Worcestershire sauce and parsley, and simmer for 20 minutes. Turn off burner.
- Remove corned beef brisket from pot. Let corn beef brisket rest for 10 minutes and then slice in 1/3 to 1/2 inch slices across the grain. Return corn beef to pot.
- Parsley Sauce: Sauté onion in butter until lightly golden on medium heat. Add garlic and sauté for 2 minutes more. Stir in flour and cook, stirring constantly, until lightly golden. Whisk in broth. Bring to a boil, and simmer for 10 minutes, stirring often.
- In a small bowl, combine sour cream, horseradish, parsley, and salt. Stir sour cream mixture into hot pan. Cook until heated through, but do not boil.
- To serve, transfer the tender corned beef, cabbage, and vegetables to a large platter or to individual plates. Pour the Parsley Sauce into a gravy bowl. Each person can use as much Parsley Sauce on top of the corned beef as they prefer.