~Sent in by: Ingrid, Coos Bay, OR
3 lb (1.5 Kg) corned beef brisket
1 small onion, peeled and studded with 4 cloves
2 cloves garlic, peeled and crushed
2 bay (laurel) leaves
8 whole black peppercorns
1 head cabbage, cut into 4 or 6 wedges, core removed
Salt and freshly ground black pepper to taste
4 to 6 potatoes, boiled in a separate pot
Place the corned beef, onion, garlic, bay leaves, peppercorns, and
enough water to cover in a large, covered pot. Bring to a boil over
moderate heat. Skim off and discard any foam that forms on the
surface. Cover the pot and simmer over low heat for about 3 hours.
Remove the meat to a platter and keep warm in the oven. Add the
cabbage wedges to the pot and simmer covered for 15 to 20 minutes,
until the cabbage is tender. Drain the cabbage well and season with
salt and pepper. Slice the beef and serve with the cabbage, boiled
potatoes, orange horseradish sauce, and some of the pot liquor on the
side. Serves 4 to 6.
Orange Horseradish Sauce
1/2 cup (125 ml) sour cream
1/2 cup (125 ml) mayonnaise
3 Tbs (45 ml) prepared hot horseradish
(or to taste)
1 Tbs (15 ml) grated orange rind (zest)
2 tsp (10 ml) fresh orange juice
1 Tbs (15 ml) Dijon style mustard
Salt and freshly ground black pepper to taste
Combine all ingredients in a small bowl and stir to combine.
Refrigerate for at least one hour before serving.
Makes about 1 1/2 cups.
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