Entertaining at Home: Corned Beef and Cabbage Menu Makeover

Local Registered Dietitian and Certified Culinary Professional Paula Tsufis gave me this recipe for Traditional Corned Beef and Cabbage Dinner made a little lighter. It’s a perfect way to celebrate St. Patrick’s Day with friends.

Corned Beef & Cabbage Dinner a Makeover Menu

Glazed Corned Beef with Cabbage and Carrots

Sour Cream Horseradish Sauce

Buttery Leek Mashed Potatoes

Dinner Rolls or Irish Soda Bread

Irish Beer

Store-Bought Shamrock Cookies or Mint Brownies

Irish Coffee

The Makeover

The flavor of a boiled corned beef dinner is fabulous, however sometimes the overall appearance is not.  Boiling then briefly baking the corned beef with a simple glaze so that is nicely browned and not overcooking the cabbage and other vegetables make this meal look and taste much more appealing.  Your family and guests will love the buttery leek mashed potatoes.  A sour cream horseradish sauce on the side adds a tangy and cool contrast to the boiled dinner.  Serve with some Irish Beer and finish off with Irish Coffee and some St Patty’s Day theme sweets.

Irish Food History

Glazed Corned Beef with Cabbage and Carrots

Yield: Serves 8-10

To print recipe click here

4-5 pounds corned brisket of beef
20 peppercorns and 2 bay leaves OR spice packet that comes with the corned beef

2 Garlic cloves, peeled (optional) and/or onion cut in wedges

Cold water to cover

8 carrots, peeled and cut into large chunks
1 large head of dark green cabbage, cut into wedges
Chopped flat leaf parsley
Melted butter

Freshly Ground Black Pepper

Place the corned beef in a kettle, add the peppercorns and cold water, cover, bring to a boil and simmer at least 3 hours or until the meat is tender, skimming occasionally.  The corned beef brisket may be also be cooked fat side up in a slow cooker with the same seasonings and 1 ½  cups water for 5-6 hours on High setting or 10-12 hours on Low setting or until fork tender.  Remove meat, glaze and bake.

Strain the cooking liquid so that spices and any scum are removed.  Add carrots. Cook 15-20 minutes or until carrots are tender, but not overcooked. Add cabbage wedges during the last 10 or 15 minutes and cook just until tender.  Place the baked and glazed meat on a platter and surround with the vegetables. Blend parsley with melted butter and spoon over vegetables.  Sprinkle with freshly ground black pepper.  Serve with Sour Cream Horseradish Sauce.

Corned Beef Glaze

3 tablespoons packed brown sugar

1 ½ tablespoons soy sauce

1 ½ teaspoons dry mustard

1 teaspoon ground ginger

Preheat the oven to 350 F.  Mix the brown sugar, soy sauce, dry mustard and ground ginger together and spread over the cooked brisket.  Bake until the topping has set and turned golden brown, about 15 minutes.  Let the brisket stand for 15 minutes before slicing thinly across the grain.

Sour Cream Horseradish Sauce

¾ c regular or light sour cream

2 tablespoons prepared white horseradish (or more!)

Salt and pepper

Buttery Leek Mashed Potatoes

We’re all familiar with garlic mashed potatoes.  For a twist on that winning combination of potatoes with vegetables in the onion family, use leeks which are milder and sweeter and provide a yummy rich flavor.

 

2 pounds potatoes (6 medium), preferably russet (baking) potatoes, peeled and cut into chunks

2 leeks, white and part of the light green part only, sliced and washed free of grit

3 Tablespoons salted butter

½-1 cup half and half or low fat milk or buttermilk

Salt and black pepper

Saute leeks in butter and set aside.  Cook potatoes until tender and mash with sauteed leeks, cream or milk and salt and black pepper. Keep warm until serving.

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3 Responses to Entertaining at Home: Corned Beef and Cabbage Menu Makeover

  1. Pingback: Should Norway have St. Olaf’s Day? | The Area Voices Community

  2. Nancy Raffetto says:

    I can’t thank you enough for this recipe for the corned beef. I used it today and my family (12) RAVED that it was the best ever. The key is to glaze and bake it! Who knew? It made such a difference! After 30 years (and not a drop of Irish blood) I now have a recipe I would be proud to serve anyone, anywhere. I corned a whole brisket for 5 days, cooked it in slow cookers, and with the glazed baking, it was Out Of This World! I served it with your fabulous Buttery Leek Mashed Potatoes, and my cream-braised cabbage, and brown sugar-dijon glazed carrots. I like the cabbage and carrots to be their own stars, not ‘boiled’ in the salty, greasy beef broth.

    Kids, from 5-13, came back for 2nds, 3ds, 4ths. Adults too. We may have enough leftovers for 1 measly Ruben sandwich each for the two of us. But, sadly, the leek-potatoes are all gone.

    Thank you, thank you, Paula and Arlene! You have uped a family favorite to celebrity status in my family!

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