Ingredients
1 corned beef brisket (about 4 pounds) with spice packet 2 tablespoons brown sugar2 bay leaves3-1/2 pounds small potatoes (10-15), peeled8 medium carrots, halved crosswise1 medium head cabbage, cut into wedgesHORSERADISH SAUCE:3 tablespoons butter2 tablespoons all-purpose flour1 tablespoon sugar1 tablespoon cider vinegar1/4 cup peeled freshly grated horseradish
Preparation
Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.
Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.)
Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.
For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish.
Cut beef across the grain into slices. Serve with vegetables and sauce.
