Tender Corned Beef and Cabbage with Zesty Horseradish Sauce (Print Version)

Tender Corned Beef and Cabbage, slow-cooked to perfection, served with a bright horseradish sauce. A comforting meal for any day.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 3 Hours 30 Minutes minutes
Total Time: 23 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat, Gluten-Free (check broth)

# Ingredients:

→ The Star of the Show

01 - Point Cut Corned Beef Brisket (3-4 lbs)
02 - Beef Broth (4 cups)
03 - Pickling Spice Packet (from corned beef)
04 - Whole Black Peppercorns (1 tsp, optional)

→ The Veggie Crew

05 - Small Head of Cabbage
06 - Medium Carrots (3-4)
07 - Small Yellow Onions (2)
08 - Baby Red Potatoes (1.5 lbs)

→ Horseradish Sauce Essentials

09 - Prepared Horseradish (1/2 cup)
10 - Sour Cream (1/2 cup)
11 - Mayonnaise (2 tbsp)
12 - Apple Cider Vinegar (1 tbsp)
13 - Sugar (1 tsp)
14 - Salt and Freshly Ground Black Pepper (to taste)

→ Finishing Touches

15 - Fresh Parsley (for garnish)

# Instructions:

01 - Alright, first things first! Take your corned beef out of its packaging. You'll usually find a little spice packet tucked in there—don't lose it! Give the brisket a good rinse under cold water. This helps wash off some of the curing salt, which can make things too salty later. Place the rinsed brisket fat-side up in a large pot or Dutch oven. Honestly, I always forget to rinse it the first time, and then I'm scrambling. It's a small step, but it makes a huge difference in the final flavor. You want that corned beef to sing, not just shout salt!
02 - Now, add enough beef broth to cover the brisket, usually about 4 cups, but add more if needed. Toss in that spice packet! If you're using extra peppercorns, now's the time. Bring it all to a boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer. Oh, the smell that starts to fill your kitchen! It's pure comfort. I usually set a timer for about 2.5 to 3 hours here. Don't peek too much; let that magic happen. I once lifted the lid too often, and the steam escaped, making the cooking take ages. Patience is key for truly <mark>Tender Corned Beef and Cabbage</mark>.
03 - While your corned beef is doing its thing, get those veggies ready. Quarter your cabbage, leaving a bit of the core intact so the leaves don't completely fall apart. Scrub your carrots and cut them into large chunks—no need for tiny pieces, they’re going to cook for a while. Halve or quarter your potatoes, depending on their size. And the onions? Just peel and quarter them. I usually just toss them onto a cutting board, a bit messy, but who cares when deliciousness is on the horizon? This is where my kitchen usually starts looking like a tornado hit it, but it’s all worth it!
04 - After the corned beef has simmered for about 2.5 to 3 hours, carefully add the carrots, potatoes, and onions to the pot. They'll need a good amount of time to get tender, soaking up all those delicious flavors from the broth and the beef. Make sure they're mostly submerged in the liquid. If not, add a little more broth or water. Let everything continue to simmer, covered, for another 30-40 minutes. You're looking for fork-tender veggies. I always poke a potato with a fork to check; if it slides right in, you're golden. Sometimes I get impatient and add the cabbage too early, which results in sad, mushy cabbage. Learn from my mistakes!
05 - Finally, add the cabbage wedges to the pot. These don't need as much cooking time as the other veggies, or they'll turn to mush, and nobody wants that! Cook for an additional 15-20 minutes, or until the cabbage is tender but still has a slight bite. You want it vibrant green, not dull and lifeless. The aroma at this stage is just incredible; it means dinner is almost ready! I usually sneak a little piece of cabbage at this point, just to "test" it, you know? It’s a crucial step for achieving perfect <mark>Tender Corned Beef and Cabbage</mark>.
06 - Once everything is tender, remove the corned beef from the pot and let it rest on a cutting board for about 10-15 minutes. This is crucial for juicy meat! While it's resting, skim any excess fat from the cooking liquid if you want, and keep the veggies warm. Slice the corned beef against the grain—this is super important for tenderness! Arrange the sliced beef and vegetables on a platter. It should look like a feast! The meat should be so tender it practically falls apart. That's the sign of a perfectly cooked <mark>Tender Corned Beef and Cabbage</mark>!
07 - While the beef is resting, let's make that zesty horseradish sauce. In a small bowl, combine the prepared horseradish, sour cream, mayonnaise, apple cider vinegar, and sugar. Stir it all together until it's smooth and creamy. Taste it and adjust the salt and pepper as needed. Sometimes I add an extra dash of vinegar if I want more tang, or a tiny bit more sugar if the horseradish is particularly fiery. This sauce is really what elevates this dish, giving that fresh, bright counterpoint to the rich, savory <mark>Tender Corned Beef and Cabbage</mark>. Don't skip it!

# Notes:

01 - Don't rush the braising! Low and slow heat is the secret to truly tender corned beef.
02 - Leftovers are amazing for sandwiches, but store the horseradish sauce separately to keep its zing.
03 - If you're out of sour cream for the sauce, plain Greek yogurt works in a pinch, just be ready for a tangier kick.
04 - A sprinkle of fresh parsley at the end really brightens up the whole dish and makes it look extra special.

# Tools You'll Need:

01 - Large Pot or Dutch Oven
02 - Cutting Board
03 - Sharp Knife
04 - Small Bowl
05 - Whisk

# Nutrition Facts (Per Serving):

Calories: Approx. 550-650
Total Fat: Approx. 30-40g
Total Carbohydrate: Approx. 35-45g
Protein: Approx. 40-50g

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