Introducing a heartfelt dish from North Shore certified chef and cookbook author of The Lake Michigan Cottage Cookbook, Amelia Levin. Amelia tells Chicago North Shore Moms: “This was my mom’s tried and true recipe for a St. Paddy Day’s dinner. I feature many of my mom’s recipes as a former recipe developer and cookbook author—as well as my own from my cookbooks—through my “Cook Like a Chef” Substack newsletter, where my chef friends and I are here to teach you how to cook like a chef at home with or without recipes! I created that newsletter to honor my mom, Karen A. Levin, who is battling FTD, and to raise awareness and funds toward treatment or a cure for this lesser-known neurodegenerative disease.” You can learn more or join the club at amelia.substack.com!
Ingredients:
Corned Beef:
1 pickled corned beef brisket (3 to 4 pounds), such as Vienna beef brand, Boar’s head or Black Angus
1-1/2 pounds red potatoes, cut into chunks
6 carrots, sliced into 2-inch pieces
1 large sweet onion, cut into large chunks
1 small head (or 1/2 large) cabbage, cut into 1-1/2 inch wedges
Horseradish Sauce:
2 tablespoons sour cream
2 tablespoons mayonnaise
2 tablespoons prepared horseradish
2 tablespoons coarse grained or spicy brown mustard
Instructions:
Place brisket and pickling juices from the package in a large Dutch oven or saucepan with tight fitting lid. Add enough water to cover brisket. Cover; bring to a boil over high heat. Reduce heat; simmer covered 45 minutes per pound or until tender when pierced with a long-tined fork. (Can also be braised in a 350oF oven rather than simmered on top of range).
Transfer corned beef to carving board; cover tightly with foil. Add potatoes, carrots and onions to juices in Dutch oven. Arrange cabbage wedges over vegetables. Cover; bring to a boil over high heat. Reduce heat; simmer covered (or return to oven) 25 to 30 minutes or until vegetables are tender.
Meanwhile, for horseradish sauce, combine all ingredients; mix well. (Or, simply serve with a variety of mustards)
Discard fat from meat if desired and carve across grain into thin slices. Reserve 1 cup of juices from the vegetables to use over extra corned beef that will be refrigerated so it doesn’t dry out. Drain vegetables and serve the meat and vegetables with mustard sauce.
Check out more family-friendly recipes on Chicago North Shore Moms.
