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Corned Beef Dinner for St. Patrick's Day

People make traditional St. Patrick's Day food each year with this family recipe that's been handed down through several generations. The sauce is incredibly smooth and tasty — add a bit of horseradish to make it even better! If you already have a favorite corned beef recipe, you could make this sauce to serve with your recipe. Serve horseradish on the side if desired.


Corned Beef and Vegetables:

  • 4 pounds corned beef brisket, or more to taste

  • 2 quarts water, or as needed to cover

  • 1 medium head cabbage, cored and cut into 6 wedges

  • 12 small red potatoes, halved

  • 1 pound small white onions, peeled

  • 6 large carrots, peeled and cut in chunks


  • 1 tablespoon unsalted butter

  • 2 tablespoons all-purpose flour

  • 1 tablespoon red wine vinegar

  • ½ cup reduced-fat sour cream

  • 2 tablespoons coarse Dijon mustard


  1. Make the corned beef and vegetables: Place corned beef into a 6-quart Dutch oven, and pour in enough water to cover by 2 inches. Bring to a boil, skimming the liquid occasionally to remove fat from the top. Reduce the heat to medium-low, cover, and simmer for 2 hours.

  2. Arrange cabbage, potatoes, onions, and carrots around beef; return to a boil. Reduce the heat to medium-low, cover, and simmer until vegetables are tender and beef can easily be pulled apart with a fork, about 40 minutes. Transfer beef to a serving platter. Remove vegetables with a slotted spoon and arrange around beef. Reserve 1 1/2 cups cooking liquid for the sauce.

  3. Make the sauce: 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; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove from the heat and whisk in sour cream and mustard.

  4. Serve sauce alongside corned beef and vegetables.


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