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  • Writer's pictureAlcoeur Gardens

Alcoeur Apron's Corn Beef and Cabbage


  • 1 corned beef brisket (about 4 pounds) with spice packet

  • 2 tablespoons brown sugar

  • 2 bay leaves

  • 3-1/2 pounds small potatoes (10-15), peeled

  • 8 medium carrots, halved crosswise

  • 1 medium head cabbage, cut into wedges


  • 3 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1 tablespoon sugar

  • 1 tablespoon cider vinegar

  • 1/4 cup horseradish


  • Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.

  • Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.)

  • Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.

  • For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish.

  • Cut beef across the grain into slices. Serve with vegetables and sauce.


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