This is a great one-pot meal. Choose a brisket corn beef, which should be somewhat fatty. Get twice as much (at least) as you think you’ll need—not only is the meat brined and weighted down with liquid so it will shrink by half once cooked, it makes great leftovers, for sandwiches or hash. One pound per person is a minimum amount.
Yield: 4 servings, with a bit left over
- 1 4 lb. corned beef brisket, preferably with spices
- 4 red potatoes
- 1 head cabbage
- 1 Tbs. butter
- 1 Tbs. flour
- Prepared horseradish, to taste (abut 1/4 cup)
- Do not rinse the corned beef. Place it, and all the juices in the package, and all the spices, in a large pot. Cover generously with cold water. Bring to a boil, reduce to a simmer, and cook for about 3 hours, turning occasionally, until it is becoming fork-tender.
Clean the potatoes, removing any eyes or blemishes, and add to the pot. You can trim a stripe of the skin from around their middles, to keep the skins from bursting off, or if they are large, cut them in half. Cook 10 minutes, while preparing the cabbage.
Clean away any damaged outer leaves from the cabbage, and trim the stub of the stem/core by a bit, to remove the brown parts. Quarter the cabbage, making sure to cut through the core, top to bottom, so each quarter is attached to the core. Add the pieces to the pot, and cook until the potatoes are tender and the cabbage is just tender—about 15 minutes. While they are cooking, make the sauce.
In a small saucepan, heat the butter, add the flour, and cook over medium-low heat, stirring with a flat-bottomed wooden paddle, for 2-3 minutes until the mixture smells nutty. Let cool just a bit (for a minute) then ladle in a cup of the broth from the pot, stirring to avoid making lumps. Put the pot back on the heat, and cook and stir until it is thickened (you have just made velouté sauce). This will take about 5-8 minutes. Remove from the heat, and stir in the horseradish, to taste. You want the sauce to be pretty spicy.
Using a large fork, remove the cabbage and potatoes from the pot to a platter. Remove the corned beef to a carving board, and carve it against the grain into thin slices. Serve with wedges of cabbage, potatoes, and horseradish sauce.