THIS IS WORTH TRYING ON ST PAT'S DAY NOTHING BETTER THAN A DUTCH OVEN ENJOY

ST. PADDY’S CORNED BEEF AND CABBAGE in A DUTECH OVEN


By CHEF DAN: serves 20

INGREDIENTS:

6 pounds corned beef brisket

30 cups cold water

5 bay leaves

1 tablespoons whole black peppercorns

8 whole allspice berries

6 whole cloves

2 heads cabbage, cut into thick wedges

10 potatoes, cut into chunks

HORSERADISH SAUCE: recipe to follow

DIRECTIONS:

1. Preheat oven to 300 degrees.

2. Place the corned beef in a large Dutch oven with a tight fitting lid, add the water, bay leaves, peppercorns, allspice, and cloves.

3. Bring to a boil, uncovered, skim off any fat that raises to the surface.

4. Cover and transfer pan to oven, and cook for about 4 hours.

5. Transfer the corned beef to cutting board and cover with foil.

6. Add the cabbage and potatoes to cooking liquid and bring to a boil.

7. Cook for about 25-30 minutes.

8. Transfer the cabbage to a large platter.

9. Slice the corned beef across the grain of the meat into thin slices.

10. Ladle some hot cooking liquid over the corned beef and enjoy.

11. Serve with horseradish sauce.

HORSERADISH SAUCE:

INGTREDIENTS: makes 5 cups

2 cups light mayonnaise

2 cups light sour cream

1/2 cup horseradish

1 tablespoon graded lemon zest or 2 tablespoons lemon juice

2 teaspoons kosher salt

2 teaspoons freshly ground white pepper

DIRECTIONS:

1. In a small bowl mix mayonnaise, sour cream, horseradish, zest, or juice and salt. Season with white pepper.

2. Refrigerate the sauce for about 30- 40 minutes.

ENJOY DAN: hallelujah