Corned Beef Dinner For St. Patrick'S Day Recipe

Name: Corned Beef Dinner For St. Patrick'S Day
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 wine vinegar; 1/2 cup reduced-fat sour cream; 2 tablespoons coarse Dijon mustard

Servings: persons

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 wine vinegar
1/2 cup reduced-fat sour cream
2 tablespoons coarse Dijon mustard

1
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.
2
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.
3
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.

1495

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Corned Beef Dinner For St. Patrick'S Day falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corned Beef Dinner For St. Patrick'S Day

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions