Happy St. Patrick’s Day!! This corned beef came out delicious and I am sure you will be making this for many years to come. Enjoy!!
- 1–3 lbs. corned beef brisket
- 4 bay leaves
- 1 12 oz. Guinness pale ale beer
- 1 yellow onion, peeled and halved
- 6 carrots, peeled and halved
- 1 cabbage, cored and quartered
- 6 boiling potatoes, scrubbed
- Salt and pepper
- ½ cup sour cream
- 3–4 Tbsp. horseradish cream
- 1 scallion, finely chopped
- In a small bowl mix together the sour cream, horseradish and the scallion. Cover and refrigerate for at least 2 hours prior to serving.
- Put the corned beef in a Dutch oven. Pour in the beer and enough water to cover the meat. Add the bay leaves. Bring to a boil over high heat. Reduce heat to low and skim the foam from the surface of the water. Cover and simmer for about 2 ½ hours, or until the corned beef is tender.
- Remove from the liquid, wrap in foil and set aside.
- Add the potatoes, cabbage, onion and carrots to the pot; cover and cook over a gentle boiling simmer for 20 minutes, or until tender.
- Return the corned beef to the pot to warm up, 3-4 minutes.
- Cut the meat across the grain and arrange on a plate with the vegetables and a little of the cooking juice. Serve with the horseradish cream.