corned beef dinner for st. patrick's day

Ingredients

• Servings: 8
• 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
• sauce:
• 1 tablespoon unsalted butter
• 2 tablespoons all-purpose flour
• 1 tablespoon red vinegar
• 1/2 cup reduced-fat sour cream
• 2 tablespoons coarse dijon mustard

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 45 mins

Ready Time: 3 hrs


• 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.