Happy St. Patrick’s Day!

Today on LEX18, in honor of St. Patty’s Day (and National Corned Beef and Cabbage Day), I’m making…you guessed it!

Corned Beef & Vegetables with Horseradish Cream 

I always look forward to St. Patrick’s Day because it gives me an excuse to make corned beef!  I trim any excess fat off the brisket before the long cooking process, which makes for a really lean corned beef.  Because corned beef simmers for hours, I always buy an extra large portion and freeze leftovers for sandwiches, corned beef hash, etc.  

always a favorite!

Cabbage is one of those vegetables I usually only eat in coleslaw, but when it’s cooked alongside this flavorful corned beef, it’s delicious.  Carrots and red potatoes round out this hearty, filling, and healthy meal. If you don’t like horseradish, whole grain mustard is a great alternative condiment. 

• 1 package corned beef
• 1 head cabbage, cut into 8 wedges
• 1 ½ lbs new potatoes
• 4 large carrots, peeled and cut on the bias into 1 inch chunks
• 1 cup nonfat sour cream
• 2-4 tbsp prepared horseradish, to taste
• Salt and pepper, to taste

Prepare corned beef as directed on package, or simply cover with water in a large pot and bring to a boil.  Lower to a simmer and continue to cook for about 1 hour per lb, until corned beef is fork tender. 

Remove meat from pot and add cabbage, new potatoes, and carrots.  Bring liquid to a boil and cook until vegetables are tender.  In a small bowl, combine sour cream, horseradish, and salt and pepper to taste.  Slice corned beef thinly against the grain and serve with a generous portion of vegetables and horseradish cream on the side.