Corned Beef and Cabbage with Horseradish Cream Sauce

Corned Beef and Cabbage with Horseradish Cream Sauce
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  • 1 medium head green cabbage, cut through the core into 6 wedges
  • Freshly ground black pepper
  • Kosher salt
  • 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons prepared horseradish
  • 1 cup sour cream
  • + 10 more ingredients
    • 6 medium garlic cloves, smashed
    • 3 large carrots, peeled and cut crosswise into thirds
    • 1 medium yellow onion, quartered
    • For the corned beef, cabbage, and sauce::
    • 1 (5-pound) beef brisket
    • ¼ cup pickling spice
    • 1/3 cup packed light brown sugar
    • ¾ cup kosher salt
    • 6 cups water
    • For the brine::

For the brine: Combine the water, salt, sugar, and pickling spice in a large saucepan and bring to a boil over high heat, stirring until salt and sugar have dissolved. Remove from heat and let cool to room temperature. Poke several holes on all sides of the brisket with a knife or metal ske...

View full recipe at Chow


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