St. Patrick’s Corned Beef and Cabbage Recipe

For the corned beef:

• 4–5 pound corned beef brisket, flat cut
• Seasoning packet (usually comes with the corned beef)
• 1 onion, unpeeled, cut in half
• 2 carrots, washed, cut in half
• 2 celery ribs, cut in half
• 6 sprigs flat-leaf parsley

Vegetables

• 1 head green cabbage, cored and cut into 6–8 wedges (leave a bit of core to help wedges hold together)
• 12 small new potatoes, halved
• 4–6 carrots, peeled and cut into 2-inch pieces
• 4 parsnips, peeled and cut into 2-inch chunks
• 4 leeks, white and light green parts only, cleaned thoroughly
• 1 red onion, peeled and cut into wedges
• Kosher salt and freshly cracked black pepper
• 4 tablespoons chopped parsley, for finishing

Horseradish Sauce

• ¾ cup heavy cream
• ½ cup good-quality mayonnaise
• ½ cup prepared horseradish, drained (not cream-style)
• 2 tablespoons Dijon mustard
• Pinch of sugar
• Salt and pepper, to taste

• In a very large pot, place the corned beef brisket and sprinkle the seasoning packet over the top. Add the halved onion, carrots, celery and parsley. Cover with plenty of cold water and bring to a boil. As the liquid comes up to a boil, skim off any foam that collects on the surface. Reduce the heat to a gentle simmer, cover, and cook for 2½ to 3 hours, or until the brisket is very tender. Turn the brisket occasionally and continue to skim foam as needed. When the meat is done, transfer it to a cutting board and cover with foil to keep warm. While the meat cooks, prepare your vegetables and make the horseradish sauce.
• Strain the cooking broth into a clean pot and return the broth to the stove. Add the prepared vegetables: cabbage wedges, halved potatoes, carrots, parsnips, leeks and red onion wedges. Season with salt, pepper and one to two tablespoons of chopped parsley. Bring the broth to a boil, then reduce to a simmer, cover, and cook until all the vegetables are tender, about 20–30 minutes. Check their doneness with a fork and cook a bit longer if necessary.
• To serve, slice the corned beef against the grain and arrange the slices in the center of a large serving platter. Surround the meat with the cooked vegetables, grouping like vegetables together for an attractive presentation and easier serving. Ladle some of the warm cooking broth over the meat and vegetables to add moisture and flavor. Sprinkle the remaining chopped parsley over everything and serve with the horseradish cream sauce on the side.
• To make the horseradish cream sauce: whip the heavy cream until soft peaks form. In a separate bowl, mix the mayonnaise, drained horseradish and Dijon mustard. Gently fold the whipped cream into the horseradish mixture until combined. Add a pinch of sugar and season with salt and pepper to taste. Chill the sauce until ready to serve.

Makes 6 to 8 portions; scale ingredients up for a larger crowd.

This classic combination is easy to adapt. If you prefer a milder horseradish flavor, reduce the amount of prepared horseradish. For clearer broth, strain it through a fine mesh sieve before cooking the vegetables. Leftovers are delicious the next day in sandwiches or reheated with a splash of the cooking broth to keep the meat moist.

Approximate per serving: Calories: 999 kcal; Carbohydrates: 88 g; Protein: 44 g; Fat: 54 g; Sodium: 3096 mg. Nutritional values are estimates and will vary with specific ingredients and portion sizes.