For an extra layer of flavor, consider adding a bay leaf or a few peppercorns to the cooking liquid while simmering the corned beef. If you prefer a sweeter sauce, a touch of honey or maple syrup can be added along with the sour cream and mustard. Leftover corned beef and vegetables can be used to make delicious Reubens or corned beef hash.
Corned Beef Dinner for St. Patrick's Day
-
PREP TIME15 mins
-
COOK TIME3 hrs
-
TOTAL TIME3 hrs 15 mins
-
SERVING8 People
-
VIEWS57
Celebrate St. Patrick's Day with a classic, comforting corned beef dinner. Tender brisket simmers alongside vibrant vegetables, all brought together by a tangy mustard sauce that's sure to become a new family favorite. This recipe elevates tradition with simple techniques and fresh flavors.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate61 g
-
Cholesterol107 mg
-
Fiber10 g
-
Protein26 g
-
Saturated Fat9 g
-
Sodium1301 mg
-
Sugar11 g
-
Fat23 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Gather all ingredients.
02
Step
2 hrs
To prepare the corned beef: Place corned beef into a 6-quart Dutch oven. Add water to cover the brisket by approximately 2 inches. Bring to a boil over high heat, periodically skimming any impurities that rise to the surface. Once boiling, reduce heat to a gentle simmer, cover, and cook for 2 hours.
03
Step
40 mins
Introduce the vegetables: Arrange cabbage wedges, halved potatoes, peeled onions, and carrot chunks around the corned beef within the Dutch oven. Return to a boil briefly, then reduce heat to maintain a simmer. Cover and cook until the vegetables are tender and the corned beef is easily shredded with a fork, approximately 40 minutes.
04
Step
0 mins
Presentation: Carefully transfer the corned beef to a serving platter. Using a slotted spoon, remove the vegetables from the Dutch oven and arrange them artfully around the brisket. Reserve 1 ½ cups of the flavorful cooking liquid for the sauce.
05
Step
5 mins
Crafting the mustard sauce: In a small saucepan, melt butter over medium heat. Whisk in flour until fully incorporated and bubbly, about 1 minute. Gradually add the reserved cooking liquid and red wine vinegar, stirring constantly until the sauce thickens slightly, approximately 4 minutes.
06
Step
0 mins
Finishing the sauce: Remove the saucepan from the heat. Whisk in sour cream and Dijon mustard until smooth and creamy.
07
Step
0 mins
Serving: Slice the corned beef against the grain and serve immediately, accompanied by the cooked vegetables and a generous drizzle of the homemade mustard sauce.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4
-
5
Monroe Stracke
Apr 20, 2025I love that this recipe includes tips and variations. It's helpful to have options for customizing the dish to my taste.
Celestino Botsford
Apr 11, 2025The vegetables were cooked perfectly – tender but not mushy. A truly well-balanced meal.
Mckenzie Wuckert
Mar 31, 2025I appreciate that this recipe uses readily available ingredients. I didn't have to make a special trip to the store.
Deven Purdy
Mar 12, 2025This recipe is a lifesaver! My family loved it, and the mustard sauce was a total hit.
Asa Langworth
Mar 4, 2025The instructions were so clear and easy to follow, even for a beginner like me.
Julianne Berge
Feb 4, 2025This is the best corned beef recipe I've ever tried. It's become a new St. Patrick's Day tradition in our house.
Destini Dickistoltenberg
Dec 26, 2024The sauce is what makes this dish amazing. I added extra horseradish for a spicier kick!
Lily Bashirian
Dec 5, 2024I've made this recipe several times now, and it's always a crowd-pleaser. Thank you!
Annabell Anderson
Nov 5, 2024I added a splash of Guinness to the cooking liquid, and it gave the corned beef an amazing flavor!
Alene Corkery
Oct 16, 2024I used my Instant Pot to cook the corned beef, and it turned out perfectly in a fraction of the time.