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Rudi’s Recipes: Corned Beef and Cabbage

St. Patrick’s Day is just around the corner. So many tasty dishes are associated with St. Patty’s Day, but none so popular as Corned Beef and Cabbage. Here is a delicious recipe from our kitchen to yours, for your celebrations.

Corned Beef and Cabbage
Yield: Serves 12

5 lbs Corned Beef Brisket
4 quarts Beef Stock
1 Bouqet Garni (1 bay leaf, 2 sprigs fresh thyme, 5 fresh parsley stems, 4 star anise, and 10 black peppercorns bundled in a piece of cheesecloth and tied with string)
1.5 lbs Red Skin Potatoes cut in half
0.75 lbs Green Cabbage Braised
12 Peeled Carrots (0.75 lbs)
12 Peeled White Turnips (0.75 lbs)
12 Peeled Yellow Turnips (0.75 lbs)
0.75 lbs Green beans

Horseradish sauce:
Heavy Cream — 360 ml
2.5 cups Béchamel Sauce
3 ounces Grated Horseradish
Salt to taste
Black pepper to taste

1. Place the beef and Bouqet Garni in the pot and cover with the cold beef stock. Bring to a slow simmer for at least 3 hours until beef is fork tender

2. Save cooking liquid, add salt and cook all vegetables in the cooking liquid

3. SAUCE: Add cream to pot and reduce by half, combine horseradish, cream and béchamel together, season with salt and pepper.

4. Clean brisket of all fat, slice thinly and present as in photo with potatoes, cabbage, green beans and 1 each of carrot, white turnip and yellow turnip.

  • Maureen Krebs

    This recipe sounds absolutely delicious! I love turnips and this is the first I heard of it combined with corned beef and cabbage. I will try this recipe!

  • Tom

    I had this for dinner on the Noordam on St Patrick’s day. It was delicious.

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