CORNED BEEF AND CABBAGE WITH HORSERADISH CREAM
The horseradish-spiked sour cream sauce, while not particularly traditional, provides a welcome counterpoint to this classic meat and vegetables mélange.
Serves 6 generously, with some leftovers
HORSERADISH CREAM:
1 cup sour cream, reduced-fat or regular
1/3 cup prepared horseradish
1 tablespoon coarse-grain mustard
1 tablespoon chopped parsley
BEEF AND VEGETABLES:
1 5- to 6-pound corned beef brisket or round
2 bay leaves
12 whole black peppercorns
2 whole cloves
1 teaspoon whole mustard seeds, optional
20 small red-skinned potatoes (about 2 1/2 pounds), cut in half if larger
10 large carrots, peeled and cut in 3- to 4-inch lengths
12 small white boiling onions, peeled (see Note)
1 medium green cabbage, cut in about 16 wedges without removing the entire core
Butter
Salt and freshly ground black pepper
For the horseradish cream, stir together sour cream, horseradish and mustard. Cover and refrigerate up to 24 hours. Return to room temperature and sprinkle with parsley before serving.
Place corned beef in a very large pot, cover with cold water, and bring to a boil. Skim off foam that rises to the surface for the first few minutes. Add bay leaves, peppercorns, cloves and optional mustard seeds. Reduce heat to low and simmer, covered, for 2 to 3 hours, until a fork inserted into the meat comes out easily.
Skim off and discard any excess fat from the kettle liquid. Add potatoes, carrots and onions and simmer, covered, until all the vegetables are tender, about 20 minutes. (See note.)
In a separate saucepan, cook cabbage wedges in boiling salted water to cover until tender, about 15 minutes. Drain.
Lift meat out of liquid, carve crosswise into thin slices, and arrange in the center of a large platter. Arrange vegetables around the sides, or on a separate platter, dot with butter, and spoon a bit of the hot liquid over them. Sprinkle with salt and pepper. Pass horseradish cream at the table.
NOTE: Or use half a 1-pound bag of frozen pearl onions. If your kettle is not large enough to accommodate all the vegetables, simply cook them in separate saucepans of boiling salted water.
IRISH SODA BREAD
It may be heretical, but I love the addition of raisins and caraway to soda bread. After serving with the corned beef and cabbage, toast leftovers and eat for breakfast or with soup or salad for lunch or supper for the rest of the week.
Makes 1 loaf.
2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
4 tablespoons cold butter
1/4 cup raisins or dried currants
1 1/2 teaspoons caraway seeds
3/4 cup buttermilk, plus 1 to 2 tablespoons if necessary
Preheat oven to 350 degrees.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Cut butter into about 10 chunks and use your fingers to rub it into the flour until the largest pieces are about the size of peas. Stir in raisins and caraway seed. Make a well in the center, pour in the 3/4 cup of buttermilk, and stir until a stiff dough forms, adding additional buttermilk if dough is too dry.
Turn out onto a lightly floured board and knead lightly until dough comes together. Transfer to a lightly greased baking sheet and shape into a slightly domed disk about 6 inches in diameter. Use a sharp knife or a razor blade to cut a large crisscross about 1/4-inch deep in the top of the disk to allow for even rising.
Bake in preheated oven for 45 to 60 minutes or until crust is a deep golden brown and loaf sounds hollow when tapped on the bottom. Cool on a rack before cutting into slices. Serve warm or at room temperature, with plenty of sweet butter. (This bread is best served on the same day it is made but it can be frozen for up to 2 weeks.)