Tuesday, March 12, 2013

Corned Beef Dinner - Irish Cooking

1 corned beef brisket (about 5 pounds)
2 medium onions, peeled and quartered
4 peppercorns
1 bay leaf
1/2 teaspoon rosemary, crushed
1 quart water
6 medium potatoes (about 2 pounds), peeled and quartered
6 medium carrots, peeled and cut into 2-inch pieces
1 cup celery, cut into 2-inch pieces
1 medium head green cabbage, cut into wedges

Horseradish Sauce
2 tablespoons stick shortening or 2 tablespoons shortening
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 egg yolk
1 cup milk
2 teaspoons prepared horseradish, or to taste
1 tablespoon lemon juice

Place beef in large Dutch oven with tight-fitting cover. Add onions, peppercorns, bay leaf, rosemary and water. Bring to a boil; simmer covered for 3 1/2 hours or until meat is fork tender.

Add potatoes, carrots and celery to Dutch oven. Place cabbage on top of meat. Cover and cook for 1 hour or until tender.

Meanwhile for Horseradish Sauce, melt shortening in saucepan over medium heat. Stir in flour, salt and pepper. Mix well and cook until bubbly, about 1 minute. Remove from heat. Beat egg yolk; add milk and mix well. Stir into shortening mixture. Cook over medium heat, stirring constantly for 3 minutes or until smooth and thickened. Remove from heat. Stir in horseradish and lemon juice.

Remove vegetables and meat to large platter. Serve with Horseradish Sauce.

Makes 12 servings.

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