Corned Beef Dinner for St. Patrick's Day


  • 4 pounds corned beef brisket, or more to taste
  • water to cover
  • 1 medium head cabbage, cored and cut into 6 wedges
  • 12 small red potatoes, halved
  • 1 pound small white onions, peeled
  • 6 large carrots, peeled and cut in chunks
  • 1 tablespoon unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon red wine vinegar
  • ½ cup reduced-fat sour cream
  • 2 tablespoons coarse Dijon mustard
  • Directions

  • Step 1

    Place corned beef in a 6-quart Dutch oven or heavy pot and pour in enough water to cover beef by 2 inches. Bring water to a boil, skimming the liquid occasionally to remove fat from top. Reduce heat to medium-low, cover Dutch oven with a lid, and simmer for 2 hours.


  • Step 2

    Arrange cabbage, potatoes, onions, and carrots around beef and return liquid to a boil. Lower heat to medium-low, cover Dutch oven, and simmer until vegetables are tender, about 40 minutes. Transfer beef to a serving platter, reserving 1 1/2 cups cooking liquid. Surround meat with the vegetables.

  • Step 3

    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 to butter-flour mixture; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove saucepan from heat and whisk sour cream and mustard into sauce. Serve sauce alongside corned beef and vegetables.

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