Recipe Cuisine: Irish

Recipe Category: Entrées

Yield: 12 Servings

Prep Time = 0:30Cook Time = 3:00Total Time = 3:30

Ingredients:

• 5 lbs Corned Beef Brisket
• 4 quarts Beef Stock
• 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


Bouqet Garni (bundled in a piece of cheesecloth and tied with string):

• 1 bay leaf
• 2 sprigs fresh thyme
• 5 fresh parsley stems
• 4 star anise
• 10 black peppercorns

Horseradish Sauce:

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

Instructions:

• 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
• Save cooking liquid, add salt and cook all vegetables in the cooking liquid
• SAUCE: Add cream to pot and reduce by half, combine horseradish, cream and béchamel together, season with salt and pepper.
• 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.

Nutrition Facts:

Calories: 10 calories


Additional nutrition information is currently not available.

Video:

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