Ingredients
Corned Beef and Vegetables:
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4 pounds corned beef brisket, or more to taste
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2 quarts water, or as needed to cover
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1 medium head cabbage, cored and cut into 6 wedges
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12 small red potatoes, halved
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1 pound small white onions, peeled
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6 large carrots, peeled and cut in chunks
Sauce:
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1 tablespoon unsalted butter
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2 tablespoons all-purpose flour
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1 tablespoon red wine vinegar
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½ cup reduced-fat sour cream
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2 tablespoons coarse Dijon mustard
Directions
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Gather all ingredients.
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Make the corned beef and vegetables: Place corned beef into a 6-quart Dutch oven, and pour in enough water to cover by 2 inches. Bring to a boil, skimming the liquid occasionally to remove fat from the top. Reduce the heat to medium-low, cover, and simmer for 2 hours.
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Arrange cabbage, potatoes, onions, and carrots around beef; return to a boil. Reduce the heat to medium-low, cover, and simmer until vegetables are tender and beef can easily be pulled apart with a fork, about 40 minutes.
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Transfer beef to a serving platter. Remove vegetables with a slotted spoon and arrange around beef. Reserve 1 1/2 cups cooking liquid for the sauce.
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Make the sauce: Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes.
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Remove from the heat and whisk in sour cream and mustard.
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Serve sauce alongside corned beef and vegetables.
Nutrition Facts (per serving)
545 | Calories |
23g | Fat |
61g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 545 | |
% Daily Value * | |
Total Fat 23g | 29% |
Saturated Fat 9g | 43% |
Cholesterol 107mg | 36% |
Sodium 1301mg | 57% |
Total Carbohydrate 61g | 22% |
Dietary Fiber 10g | 35% |
Total Sugars 11g | |
Protein 26g | 52% |
Vitamin C 71mg | 79% |
Calcium 128mg | 10% |
Iron 5mg | 26% |
Potassium 1777mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.