Corned Beef Dinner for St. Patrick's Day

This St. Patrick's Day dinner features corned beef with tender vegetables and a creamy homemade mustard sauce for a for crowd-pleasing Irish feast.

• Preparation Time: 15 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 15 mins
• Calories: 545 Calories

Ingredients

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

Recipe Instructions

Step 1

Serve sauce alongside corned beef and vegetables.

Step 2

Gather all ingredients.

Step 3

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.

Step 4

Remove from the heat and whisk in sour cream and mustard.

Step 5

To make the corned beef: 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.

Step 6

Transfer beef to a serving platter. Remove vegetables with a slotted spoon and arrange around beef. Reserve 1 ½ cups cooking liquid for the sauce.

Step 7

To 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.