Kate'S Moist And Tender Corned Beef, Cabbage, And V

Name: Kate'S Moist And Tender Corned Beef, Cabbage, And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs corned beef brisket; 2 large onions, finely chopped; 2 stalks celery hearts, sliced in 1/4 inch slices; 3 garlic cloves, minced; water, to cover (add more as needed); 1 bay leaf; salt and pepper, to taste; 6 medium carrots, cut into 2-inch pieces; 3 medium potatoes, peeled and quartered; 1 medium head of cabbage, sliced in 1/4 inch slices; 2 medium turnips, quartered; 1 teaspoon Worcestershire sauce; 2 tablespoons parsley, finely chopped; Parsley Sauce; 2 tablespoons unsalted butter; 2 tablespoons onions, finely sliced; 1 garlic clove, minced; 2 tablespoons all-purpose flour; 3/4 cup low sodium beef broth or 3/4 cup corned beef broth; 3/4 cup low-fat sour cream; 1 -2 tablespoon cream-style prepared horseradish (or to taste); 2 tablespoons fresh parsley, finely chopped; salt, to taste

Servings: persons

3 lbs corned beef brisket
2 large onions, finely chopped
2 stalks celery hearts, sliced in 1/4 inch slices
3 garlic cloves, minced
water, to cover (add more as needed)
1 bay leaf
salt and pepper, to taste
6 medium carrots, cut into 2-inch pieces
3 medium potatoes, peeled and quartered
1 medium head of cabbage, sliced in 1/4 inch slices
2 medium turnips, quartered
1 teaspoon Worcestershire sauce
2 tablespoons parsley, finely chopped
Parsley Sauce
2 tablespoons unsalted butter
2 tablespoons onions, finely sliced
1 garlic clove, minced
2 tablespoons all-purpose flour
3/4 cup low sodium beef broth or 3/4 cup corned beef broth
3/4 cup low-fat sour cream
1 -2 tablespoon cream-style prepared horseradish (or to taste)
2 tablespoons fresh parsley, finely chopped
salt, to taste

1
To a large soup pot, place corned beef brisket and all the spices and juices that came in its bag. Add onions, celery, garlic, water to cover, bay leaf, salt and pepper. Bring to a boil, cover, and simmer for 3 hours.
2
Add carrots. Bring to a boil and simmer for 1 hour.
3
Add potatoes. Bring to a boil and simmer for 1 hour.
4
Add cabbage and turnips. Bring to a boil and simmer for 40 minutes. Add Worcestershire sauce and parsley, and simmer for 20 minutes. Turn off burner.
5
Remove corned beef brisket from pot. Let corn beef brisket rest for 10 minutes and then slice in 1/3 to 1/2 inch slices across the grain. Return corn beef to pot.
6
Parsley Sauce: Saute onion in butter until lightly golden on medium heat. Add garlic and saute for 2 minutes more. Stir in flour and cook, stirring constantly, until lightly golden. Whisk in broth. Bring to a boil, and simmer for 10 minutes, stirring often.
7
In a small bowl, combine sour cream, horseradish, parsley, and salt. Stir sour cream mixture into hot pan. Cook until heated through, but do not boil.
8
To serve, transfer the tender corned beef, cabbage, and vegetables to a large platter or to individual plates. Pour the Parsley Sauce into a gravy bowl. Each person can use as much Parsley Sauce on top of the corned beef as they prefer.

1386

kcal

Calories

Fat

Carbs

101

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

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How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: 3 lbs corned beef brisket, 2 large onions, finely chopped, 2 stalks celery hearts, sliced in 1/4 inch slices, 3 garlic cloves, minced, and more.

Yes, Kate'S Moist And Tender Corned Beef, Cabbage, And Vegetables 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!

Kate'S Moist And Tender Corned Beef, Cabbage, And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions