18629 Corned Beef and Cabbage with Horseradish Cream Sauce 2 1/2 hrs, plus brining time 10 mins 6 to 8 servings Mon Mar 16 00:46:00 -0700 2009 Mon Mar 16 08:02:47 -0700 2009 Medium American CHOW http://www.chow.com/recipes/18629 Mon, 16 Mar 2009 15:02:47 GMT Corn your own beef Corning your own beef is easier than you think. Liven up this classic Irish boiled dinner by curing the beef yourself. Our recipe takes less time than most (3 days instead of weeks), and you can tailor the seasoning to your own taste. You’ll likely have leftovers—use them up in a Corned Beef–Potato Rösti or our larger-than-life Reuben Sandwich.

What to buy: We use a whole boneless beef brisket for this recipe; you may need to special-order one from your butcher.

Game plan: If you want to make this for St. Patrick’s Day, plan ahead—you will need to let the beef brine for at least 3 days before you cook it. If you want the pickled flavor to be more prominent, you can brine the beef for up to 1 week. The color will be more gray than store-bought corned beef, which is often full of nitrates and curing salt, helping keep it pink.

This recipe was featured as part of our Make Your Own Corned Beef story.

]]> For the brine:
  1. Combine water, salt, sugar, and pickling spice in a large saucepan and bring to a boil over high heat, stirring until salt and sugar have dissolved. Remove from heat and let cool to room temperature.
  2. Poke several holes on all sides of the brisket with a knife or metal skewer and place in a 2-1/2-gallon resealable plastic bag. Pour brine over meat (making sure the meat is completely submerged), seal the bag, and place in a 13-by-9-inch baking dish. Refrigerate for 3 days or up to 1 week.
For the corned beef, cabbage, and sauce:
  1. Remove beef from brine and brush off any spices that have stuck to the meat. Place beef in the bottom of a Dutch oven or large, heavy-bottomed pot with a tightfitting lid. Add onion, carrots, and garlic and enough cold water to cover. Bring to a boil over high heat and then reduce to a simmer. Skim any foam that floats to the top, cover, and simmer until meat is fork tender, about 2 to 3 hours.
  2. Meanwhile, combine sour cream, horseradish, mustard, and lemon juice in a medium nonreactive bowl. Season with salt and freshly ground black pepper, cover, and refrigerate until ready to serve.
  3. Once beef is fork tender, add cabbage to the pot, cover, and cook until cabbage is easily pierced with a fork, about 10 to 15 minutes.
  4. Remove beef to a cutting board and let rest for 10 minutes. Trim fat as desired and thinly slice against the grain. Serve with vegetables and horseradish sauce.
]]> http://www.chow.com/assets/2009/02/cornedbeef290.jpg Kate Ramos 50 Main For the brine::

]]> 6 cups water

]]> 301 3/4 cup kosher salt

]]> 298 1/3 cup packed light brown sugar

]]> 1/4 cup pickling spice

]]> 185 1 (5-pound) beef brisket

]]> For the corned beef, cabbage, and sauce::

]]> 54 1 medium yellow onion, quartered

]]> 119 3 large carrots, cut into thirds

]]> 74 6 medium garlic cloves, smashed

]]> 1 cup sour cream

]]> 78 2 tablespoons prepared horseradish

]]> 310 2 tablespoons Dijon mustard

]]> 43 1 teaspoon freshly squeezed lemon juice

]]> 118 1 medium head green cabbage, cut into sixths

]]> 5931 kate ramos 1 chow 4455 st. patrick's day 812 old school 273 party 578 spice 38 budget 23680 affordable 1047 warming 182 boil 1136 clear your calendar 4070 carnivore 10905 comforting 744 indulgent 2166 kids 9636 adults 320 project 6328 myo 2403 diy 768 manly 14604 moo 220 beef 889 corned beef 4834 irish 4857 st patricks 4858 st pat's 4828 st pats 15670 st paddy's 26633 chow main