This is a super easy dinner to make, and delicious. If you’re like me and buy 3 corned beefs around this time of year to freeze two, because they are so darn cheap; this recipe will come in handy all year round.
Serves 8 people
7lb Corned Beef
8 Medium Yukon Gold Potatoes
1 Large Cabbage chopped roughly
1 Lb Baby Carrots
1 Head Cauliflower cut into florets
1/2 Cup Butter
Salt & Pepper
Lets Make it:
Corned Beef: Cover the corned beef with water in a large pot and empty the spice packet in the pot as well. Bring to a boil and simmer for 2.5 to 3 hours. Let corned beef cool for about 5 minutes. Slice against the grain at your desired thickness. Strain the spices out of the water and save the broth to boil the potatoes and vegetables.
Potatoes: Cut potatoes in quarters and boil in reserved corned beef broth for about 15 minutes.
Vegetables: Melt the butter in the large pot the corned beef was boiled in. Add carrots, cauliflower and salt and pepper. Saute about 5 minutes until slightly tender. Add the cabbage and a little more salt and pepper. Add about 2 cups of corned beef broth and saute about 5 -7 more minutes until all veggies are tender.
– I’m not a big fan of potatoes, but I made them because it is traditional and my family was over for dinner. This is also the reason I added cauliflower to the veggies, because it is a great potato substitute.
– Usually the veggies are boiled, but I like my veggies a little more crunchy. This is why I only add a small amount of broth for flavor and perfect veggie texture.
– I LOVE sauces. Mustard is the sauce that goes with this dish, so I had three types of mustard: Stone Ground, Dijon and Plain Yellow Mustard.