The Best Corned Beef with Cabbage and Horseradish Sour Cream Recipe

Votes: 1

Time: 4 hours.
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Calories 608, total fat 42 G., saturated fats 17 G., proteins 34 G., carbohydrates 25 G., fiber 7 G., cholesterol 167 mg, sodium 2077 mg, sugar 6 G.

Corned beef with cabbage and potatoes prepared according to this recipe is incredibly delicious. It's all about the combination of spices with which the brisket is braised, and then the potatoes and cabbage wedges are simmered in the same liquid. Bay leaves, juniper, mustard seeds, peppercorns, and cloves combine to create a stunning bouquet of flavors. The meat is tender and juicy. Serve it with vegetables, drizzled with zesty horseradish sour cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Corned beef with cabbage

1 piece (1.3 kg) brined beef brisket, rinsed (see Note)
16 cups of cold water
2 medium carrots, unpeeled, each cut into 3 pieces
2 stalks celery, cut into thirds
1 large onion, peeled and cut into 4 pieces
2 bay leaves
2 tsp black peppercorns
2 tsp. mustard seeds
10 juniper berries
8 allspice berries
4 buds of cloves
450 g new potatoes, cut in half
1 medium head of white cabbage (about 1 kg), cut into 8 wedges

Sour cream with horseradish

0.5 cup sour cream
4 tbsp. prepared horseradish
2 teaspoons Dijon mustard
1/4 tsp Worcestershire sauce

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, potato, white cabbage, carrot, celery, bay leaf, black peppercorns, mustard seed, allspice, juniper berries, carnation, Dijon mustard, horseradish, sour cream

Cooking the dish according to the recipe:

In a large, heavy-bottomed pot or a 6-quart kazan with a lid, add the corned beef, water, carrots, celery, onion, bay leaf, peppercorns, mustard seeds, juniper berries, allspice, and cloves. Bring to a boil over high heat.
Reduce heat to a simmer, cover, and cook until the meat is very tender but not overcooked, about 3 hours. The meat should be easily pierced with a fork.

Transfer the corned beef to a medium bowl and cover tightly with plastic wrap.
Remove the vegetables and spices from the pan with a slotted spoon and discard. Add the potatoes to the pan and cover. Bring to a boil over medium heat for 10 minutes. Add the cabbage and cover. Cook for 10 minutes. The potatoes should be tender. The cabbage should be cooked through, but not mushy. Transfer the potatoes and cabbage with a slotted spoon to a serving platter.
Slice the corned beef across the grain into 0.5 cm thick slices and arrange on a serving platter. Drizzle with 1 cup of the broth from the pan.
Serve the corned beef warm with cabbage and potatoes.

Sour cream with horseradishIn a small bowl, combine sour cream, horseradish, Dijon mustard, Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly to evenly distribute the ingredients.

Note

Since corned beef varies, simply cook it until it's tender but not falling apart. We cooked it for about 3 hours, but the time may vary slightly depending on the thickness of your cut.