Corned Beef & Cabbage
Makes 4 Servings
Ingredients
Corned Beef
- 4 lbs red corned beef brined brisket [about 8 oz per serving]
Aromatic Vegetables for Corned Beef
- 2 large carrots, peeled and rough chopped
- 4 ribs celery, rough chopped
- 2 medium onions, rough chopped
- cold water
Parsley Sauce
- 4 tbsp butter
- ¼ cup white onions, diced
- ¼ cup leeks, sliced
- ¼ cup flour
- 4 cups (1 qt) milk
- 1 bunch parsley stems
- 3 bay leaves
- salt
- white pepper
- ½ cup fresh parsley, chopped
Vegetables for Serving
- 1 cabbage wedge, core removed, per serving
- reserved cooking liquid from corned beef and aromatic vegetables
- ½ lb red potatoes per serving, quartered
- 1 medium carrot per serving, chopped
- 1 medium parsnip per serving, chopped
How-to
Slow Roast the Corned Beef
- Preheat oven to 350º
- In a casserole or oven-proof pan large enough to hold corned beef, aromatic vegetables and water, place corned beef and top with carrots, celery and onions
- Add enough cold water to completely cover the corned beef and vegetables
- Cover and put in a 350º oven for 3-4 hours
- Remove from oven, remove from pan, and set aside. Discard aromatic vegetables but reserve the cooking liquid to cook Vegetables for Serving
Prepare Parsley Sauce
- Heat a saucepan over medium heat and add 4 tbsp of butter
- Once the butter starts to melt, add ¼ diced white onions, ¼ cup sliced leeks. Whisk together and cook for 3-5 minutes
- Whisk in ¼ cup of flour and 4 cups milk, 1 bunch of parley stems and 3 bay leaves
- Cook on low/medium heat for 35-40 minutes until creamy (sauce should coat the back of a spoon), whisking and checking to keep from burning
- Strain to remove vegetables, parsley stems and bay leaves and set aside
Prepare Vegetables for Serving
- In a saucepan, over medium heat add reserved cooking liquid from the corned beef
- Add 1 cabbage wedge per serving and simmer for 10-15 minutes until tender
- Add ½ lb quartered red potatoes per serving, 1 chopped medium carrot per serving and 1 chopped medium parsnip per serving
- Cook another 5-7 minutes until vegetables are tender
- Reheat portion size of corned beef in cooking liquid/vegetable saucepan for 2-3 minutes
Finish the Parsley Sauce
- In a saute pan over medium heat, warm the parsley sauce and season with salt to taste
- Whisk in ⅓ cup chopped fresh parsley
- Season with a pinch of white pepper and whisk to combine all ingredient
Plate & Serve
- Arrange carrots, potatoes, parsnips and carrots on a plate
- Top with corned beef and generously finish with parlsey butter