Cooking a delicious and flavorful horseradish gravy to accompany your corned beef and cabbage dinner can enhance the overall dining experience. Horseradish gravy adds a zesty kick and piquant flavor to the tender corned beef and complements the earthy notes of the cabbage. With the right balance of ingredients and a few simple steps, you can create a homemade horseradish gravy that will elevate your St. Patrick's Day feast or any special occasion.
Here are our top 5 tried and tested recipes!
CORNED BEEF & CABBAGE WITH HORSERADISH CREAM SAUCE
Our Cabernet Sauvignon is the perfect match for this Irish classic any time of the year.
Provided by [email protected]
Yield 10
Number Of Ingredients 12
Steps:
- Place all the cream ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld (Refrigerated sauce can be kept in an airtight container for 2-3 weeks).
- To prepare corned beef, place brisket, contents of seasoning packet, brown sugar, and bay leaves in a large Dutch oven or stockpot and cover with water. Bring liquid to a boil and reduce to a simmer. Cover and cook for 2 hours.
- Remove lid and add potatoes and carrots, then return pot to a boil and reduce to simmer. Cover and cook until beef and vegetables are tender, about 30-40 minutes. Add cabbage and bring to a boil. Reduce to simmer and cover, cooking until cabbage is tender, about 15 minutes. NOTE: If pot gets too full, remove potatoes and carrots before adding cabbage to the pot. Be sure to reheat them before serving.
- Once cooked, remove vegetables from pot and keep warm. Remove beef from the pot and place on a cutting board. Cut beef across the grain into slices.
- On your favorite plate, artfully arrange beef and vegetables and serve the sauce on the side. Enjoy!
Nutrition Facts :
FAVORITE CORNED BEEF AND CABBAGE
It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. -Evelyn Kenney, Trenton, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.), Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm., For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. , Cut beef across the grain into slices. Serve with vegetables and sauce.
Nutrition Facts : Calories 564 calories, Fat 28g fat (10g saturated fat), Cholesterol 134mg cholesterol, Sodium 1616mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 8g fiber), Protein 29g protein.
ALE BRAISED CORNED BEEF WITH HORSERADISH GRAVY, SWEDISH STYLE
Trust a Swede with your corned beef? Today, everyone is Irish! I prefer using a corned round...less fat, it slices nicer and isn't stringy. If you brine your own meat, I've been told even a tri tip roast works well, a popular cut of beef in the West. The gravy puts this recipe over the top!
Provided by San Marcos Sunshine
Categories One Dish Meal
Time 5h
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- Heat nonstick Dutch oven over high heat. Sprinkle meat with pepper and brown in oil on all sides, about 6 minutes. Remove meat & set aside.
- Lower heat to medium and add diced onion,diced carrots, celery, brown sugar and thyme to pot drippings. Cook stirring until soft, about 7 minutes. Lower heat, add ale and mustard and cook 1-2 minutes, scraping up browned bits from bottom of pot.
- Return meat to pot, cover and cook over low heat about 3-1/2 hours. Keep heat just below simmer. Don't let it boil.
- Add cabbage, remaining sliced carrots, quartered onions and continue cooking covered until vegetables and meat are tender, about 40 minutes. Remove meat and let stand 15 minutes before slicing. Remove cabbage and large vegetable pieces with a slotted spoon and place on serving platter and keep warm. Reserve pan juices for gravy.
- Horseradish Gravy:.
- Strain and skim fat from pan juices. In pot over medium heat, combine 1 cup strained pan juices with milk, horseradish, mustard, thyme and pepper. Dissolve cornstarch in 2 T. reserved horseradish liquid. (Use water or more cooking liquid if not enough juice remained.).
- Stir cornstarch slurry into pan mixture and cook, stirring until mixture boils and thickens slightly, 2-3 minutes. Remove from heat and stir in chopped parsley or chives. Serve gravy with sliced meat and vegetables.
- Kiss me, I'm Swedish & Happy "Svenskarnas Dag".
Nutrition Facts : Calories 647.6, Fat 39.9, SaturatedFat 11.7, Cholesterol 168.7, Sodium 3422.3, Carbohydrate 31.1, Fiber 8.5, Sugar 14.2, Protein 39.1
THE BEST CORNED BEEF AND CABBAGE WITH HORSERADISH CREAM
Our recipe for corned beef and cabbage is so delicious, we'd like to eat it year-round. The whole spices included in the braising liquid are our secret ingredients (the tangy horseradish cream doesn't hurt, either!). Cabbage and potatoes are cooked in the same pot as the brisket, so everything comes out perfectly tender and infused with flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Put the corned beef, water, carrots, celery, onion, bay leaves, peppercorns, mustard seeds, juniper, allspice and cloves in a large 6-quart heavy-bottomed pot or Dutch oven with a lid. Place over high heat and bring to a boil. Lower the heat to maintain a slow simmer, cover and braise until very tender but not falling apart, about 3 hours. A fork should easily pierce through the meat.
- Transfer the corned beef to a medium bowl and cover tightly with plastic wrap. Set aside.
- Using a slotted spoon or skimmer, remove the vegetables and spices from the cooking liquid and discard. Add the potatoes to the pot and cover. Bring to a boil over medium heat for 10 minutes. Add the cabbage to the pot and cover. Boil for 10 minutes. The potatoes should be tender. The cabbage should be cooked through, but not mushy and wilted. Using a slotted spoon, transfer the potatoes and cabbage onto a serving platter.
- Slice the corned beef into 1/4-inch thick slices against the grain and place onto the serving platter. Ladle 1 cup of the cooking liquid over the corned beef. Serve warm with the cabbage and potatoes.
- For the horseradish cream: Combine the sour cream, horseradish, Dijon mustard, Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir well to combine.
BEEF TIPS WITH HORSERADISH GRAVY
No one will guess that you only spent 25 minutes making dinner. The combination of creme fraiche and horseradish gives the purchase beef tips and exceptional flavor. It is definitely special enough for company. -Laura Majchrzak, Hunt Valley, Maryland
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, combine the beef tips with gravy, creme fraiche, horseradish and pepper. Cook and stir over medium-low heat until heated through. Sprinkle with chives and serve with rice.
Nutrition Facts : Calories 365 calories, Fat 28g fat (16g saturated fat), Cholesterol 98mg cholesterol, Sodium 718mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
Tips:
- To make the perfect corned beef and cabbage, start by choosing a high-quality cut of meat. Look for a brisket that is well-marbled and has a good amount of fat.
- Before cooking, be sure to soak the corned beef in cold water for at least 12 hours. This will help to remove some of the salt and make the meat more tender.
- When cooking the corned beef, add plenty of vegetables to the pot. This will help to flavor the meat and make the broth more flavorful.
- Don't overcook the corned beef. The meat should be cooked until it is tender, but not so long that it becomes tough.
- Serve the corned beef and cabbage with a variety of sides, such as boiled potatoes, carrots, and cabbage. You can also serve it with a horseradish sauce or a mustard sauce.
Conclusion:
Corned beef and cabbage is a classic Irish dish that is perfect for a St. Patrick's Day celebration. With its tender meat, flavorful broth, and variety of vegetables, this dish is sure to please everyone at the table. So next time you're looking for a hearty and delicious meal, give corned beef and cabbage a try.
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