Glazed Corned Beef and Cabbage with Horseradish Cream Sauce


We have taken the traditional Corned Beef and Cabbage and made it exceptional by glazing the beef at the very end and serving it with Horseradish Cream Sauce. We prefer the lowly point cut over the flat brisket - it has a bit more fat, but much more flavor.
5 pounds corned brisket of beef, with packaged pickling spices
water to cover
1 bottle beer, preferably stout or hoppy.
2 onions, peeled and quartered
4 whole cloves
3 carrots, peeled and quartered
2 stalks celery, sliced
6 red potatoes, small-medium sized
4 rutabagas or turnips peeled, cut into 2-inch chunks
1 large green cabbage, quartered or cut in wedges
1 fennel bulb with frond on, quartered (optional)

3/4 cup brown sugar
1/4 cup bourbon
2 teaspoons whole grain mustard

1 cup Horseradish Cream Sauce
1 Place corned beef in large kettle or pot. Fill with water until it tops the beef. Sprinkle on pickling spices. Cover the kettle with heavy lid. Bring to a boil, then reduce heat and simmer 30 minutes. Skim off any foam that has formed. Stud onions with cloves and add to stock. Simmer for 4 hours or until tender, skimming occasionally.

2 During the last hour, add beer, carrots, celery, potatoes and rutabagas to stock, then cover again. Even though this will cook for another hour, set timer for 30 minutes. The timer will keep you on track through the next few steps.

3 Preheat oven to 400°F. In a bowl, combine glaze ingredients: brown sugar, bourbon, mustard.

4 When 30 minute timer sounds, check meat for tenderness. If not quite tender, continue to cook. If done, transfer meat to oven proof pan. Spread glaze over surface, then place in oven. This will cook for another 30 minutes, but set timer for 15 minutes.

5 When timer sounds drop oven to 370°F. Add cabbage to stock and other vegetables. If using fennel, set bulb in stock with fronds sticking up. Set timer again for 15 minutes. When timer sounds, remove meat from oven.

6 Place meat in large shallow service bowl. Place vegetables around, and spoon enough stock around the meat and vegetables to 1/3 way up. Too much liquid will remove the glaze. Pour remaining stock into a pitcher. (You may prefer to strain your broth to remove unwanted matter.) Pass around at the table.

7 Slice beef thinly. Serve with Horseradish Cream Sauce.

servings  use metric
original recipe yield: 6 Servings
Notes NOTE On 'Beeves': Corned Beef is sold as flat, round, or point cut.

Flat cut - The term brisket implies the Flat cut, but is occasionally used in conjunction with other cuts. Flat is the leanest and is often used for deli slicing.

Round cut - The Round cut of corned beef is in between flat and point cut.

Point cut - The Point cut is the fattiest cut of corned beef and is our personal favorite. It has the most flavor and is the cheapest (bonus!). This hard to find cut is only available around St. Patrick's Day. Therefore, when we find it, we usually nab a few for the freezer.

Spring versions of this dish go best with small young vegetables. Consider using two or three baby cabbages rather than a large one. Select small boiling onions, young carrots, new turnips, and little potatoes. Fennel bulbs with their green fronds are a colorful addition.
The aspiring cook should keep in mind not to overcook vegetables. I sometimes cut a heavy carrot or celery in pieces that I add ten minutes ahead of smaller pieces.

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