Horseradish Crusted Corned Beef and Cabbage Dinner

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  • Prep Time: 25 mins
  • Cook Time: 7 hrs
  • 10-12 servings

Bill Bailey's Horseradish Crusted Corned Beef and Cabbage Dinner. Traditional Corned Beef with a scrumptious addition of a flavorful crust.  Your family and friends will applaud the combination of tender, perfectly seasoned Corned beef topped with a crisp horseradish and bread crumb crust.   Round it out with cabbage and potatoes for a classic dinner anytime.

Ingredients

    • 1 3.5-4.5 lb Bill Bailey's Corned Beef Brisket
    • 16 C water
    • 2 C yellow onion, chopped
    • 1 C celery, chopped
    • 1 C carrots, chopped
    • 1 garlic clove, peeled
    • 1 Tbs caraway seeds
    • 1 2-1/2lb. head green cabbage, cored and cut into 1 inch strips
    • 4 lb small red potatoes, quartered
    • 2 Tbs fresh parsley, chopped
    • 2 tsp butter
    • 2 tsp lemon rind, grated
    • 2 tsp lemon juice
    • 1/8 tsp black pepper, ground
    • 1/2 C dry breadcrumbs
    • 5 oz prepared horseradish, drained and squeezed dry
    • 3 Tbs Dijon mustard
  • Preparation Instructions

    1. Remove Bill Bailey's Corned Beef Brisket from package and place in a large stockpot. Add water, onion, celery, carrots and garlic. Bring to a boil, cover and reduce heat to simmer for about 90 minutes per pound.
    2. Remove brisket from pot, place on the rack of a broiler pan or roasting pan coated with cooking spray. Heat broiler. As the Corned Beef rests, strain cooking liquid from the pot into a large bowl (use 2 bowls if needed), discard solids. Return liquid to the pot, add cabbage and caraway seeds, bring to a boil. Reduce heat and simmer for 20 minutes. Drain.
    3. While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water, bring to a boil. Cook 20 minutes or until tender. Drain. Return potatoes to pot, stir in butter, parsley, pepper, lemon rind and lemon juice. Toss to coat.
    4. Combine breadcrumbs and horseradish. Spread mustard over top side of the Corned Beef Brisket. Press breadcrumb mixture into mustard to form a crust. Broil 3 minutes or until lightly browned.
    5. Serve brisket with cabbage and potatoes.

6 thoughts on “Horseradish Crusted Corned Beef and Cabbage Dinner

    1. Hello Carol, Thank you for your question. You certainly can boil them together, but in this recipe the two are seasoned and flavored differently and so they are cooked separately. The cabbage is cooked in liquid from the corned beef and caraway seeds added, the potatoes are cooked in plain water and then seasoned with butter and other spices. However you decide, we hope you enjoy!

    1. Hello Margaret, Thank you for your question. A good rule of thumb is 4 to 8 ounces uncooked brisket per person. The 4 oz. serving size is the recommended serving size, 8 oz. is a generous serving size for hearty appetites. So for your dinner of 13 you would want 3 1/2 to 6 1/2 lbs. Naturally, if you want to be sure of leftovers (for yummy sandwiches and all), you would add to that amount. Enjoy!

  1. Hello! I have 2 of your corned beef briskets. Pkg. says to cook 90 min./lb. They weight a total of 11 pounds. I put in same pot. Do I really need to cook that long???

    1. Hello Teresa,
      When cooking 2 Corned Beef briskets at the same time, base your timing on the weight of one of the briskets. If there is a difference in weight between the two, plan your timing for the larger one and then know that you can remove the smaller brisket a little sooner and allow it to rest. Thank you for reaching out of us, and here’s to a great Corned Beef dinner!

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