Saint Patrick’s Day is coming up, are you looking for an easy way to make the corned beef? Now follow our recipe to enjoy the party of Saint Patrick's Day. It's easy, very tasty and can be adapted to feed more Saint Patrick's day revelers.
- 4 pounds corned beef brisket
- 1 medium head cabbage, cored and cut into 6 wedges
- 12 small red potatoes, halved
- 6 large carrots, peeled and cut in chunks
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup reduced-fat sour cream
- 2 tablespoons coarse Dijon mustard
1. Place corned beef in the pot and pour in enough water to cover beef for 2 inches. Bring water to boil, skim the liquid occasionally to remove fat from the top. Reduce heat to medium-low, cover the pot with a lid, and simmer for 2 hours.
Insert a thermometer to determine if the beef is well cooked then place it on a plate and cover it with aluminum foil. If not, you can put it back and cook it for more time. When using raw brisket, cook it to a minimum internal temperature of 145 degrees to get the tenderest beef.
2. Arrange potatoes and carrots to the soup in the stockpot and cook to boil. Reduce to medium-low heat, cover the pot and cook for about 20 minutes.
3. Add cabbage then cover the pot, and cook slowly until all vegetables are tender about 10-15 minutes.
4. Remove the vegetables from the saucepan with a slotted spoon and place them in a large bowl. Transfer beef to a serving platter, reserving1/2 cups cooking liquid.
It tastes best when the beef surface is scorched to the dark brown, which delivers the scent of temptation. Use the Kitchen Torch to accomplish this process by simply pull the safety lockdown and then press the ignition button to generate the flame.
5. Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar to butter-flour mixture; then cook it and stirring frequently until sauce is slightly thickened, this process lasts 4 minutes. Stop heating the saucepan, and mix the sour cream & mustard into sauce. In the end, put the sauce alongside corned beef and vegetables. Just enjoy your meal on this special day!
Nutrition facts/per serving: 545 calories; 22.7 g fat; 61.1 g carbohydrates; 26.1 g protein; 107 mg cholesterol; 1301 mg sodium.
Let's enjoy the traditional meal corned beef in Saint Patrick’s Day!
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