Classic Braised Corned Beef and Cabbage with Roasted Root Vegetables, Leeks and Cranberry Horseradish Sauce
Serves: 6 to 8
Ingredients
PreparationIngredients
- 1 brisket of corned beef Add to list
- 1/2 cup dry red wine Add to list
- Roasted Root Vegetables and Leeks Add to list
- Cranberry Horseradish Sauce Add to list
- 1 head Savoy cabbage (or your favorite cabbage), cored and cut into 8 wedges Add to list
- 2 tablespoons arrowroot powder dissolved in enough water to make a pourable paste Add to list
- Chopped dill and/or parsley for garnish Add to list
Preparation
Place the corned beef brisket, along with its spices and the red wine, in a pot. Add enough water to cover the brisket, place the lid on the pot and simmer very gently for approximately 2 to 2-1/2 hours or until fork tender.
Meanwhile, prep the Roasted Root Vegetables and Leeks and make the Cranberry Horseradish Sauce.
When the corned beef is fork tender, add the cabbage to the pot and poach for about 15 minutes. At this time you may put the Roasted Root Vegetables and Leeks into the oven.
Remove the warm brisket from the cooking liquid and trim it of any excess fat. Remove the cabbage and place on a heated serving platter. Strain about 2 cups of the cooking liquid into a small pot and bring to a simmer. Stir in the arrowroot mixture and stir until thickened (about 3 minutes). If you like, stir in 1 tablespoon of chopped dill and/or parsley.
Slice the brisket thinly across the grain, and place it on the platter next to the cabbage. Pile on the Roasted Root Vegetables and Leeks and sprinkle with chopped dill and/or parsley. Serve the thickened corned beef jus and Cranberry Horseradish Sauce on the side.
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on February 18, 2012.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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Classic Corned Beef & Roasted Root Vegetables
Thought I'd branch out and try something a little different this year, so tried these recipes. I used a nice Hempler's corned beef and boiled it in Arcangelo Negroamaro and water as instructed. Delicious - as was the cabbage I boiled in the water after the corned beef was done. A gravy from the boiling liquid? Meh. Did not meet anyone in this household's tastes. The roasted root vegetables, though, were the major disappointment. They were too bland to go with the spiced beef and cabbage. They needed a light glaze - maybe some balsamic and brown sugar, some thyme, something. Also, it takes a good 30-40 minutes to roast raw 1/2 1 inch dice sized root veggies, not 15-20. Next time, I'll stick with cooking my veggies with cabbage in the liquid and make a currant sauce to accompany it.
March 17, 2012 at 06:50 PM — sakana