CORNED BEEF AND CABBAGE WITH HORSERADISH SAUCE ENJOY DAN:

CORNED BEEF AND CABBAGE WITH HORSERADISH SAUCE by CHEF DAN:

Serves 30-40

INGREDIENTS:

22 cups water

8 envelops Au Jus Mix

2 (4 pound) packages of corn beef

3 tablespoons Seasoned Pepper Medley

2 heads cabbage, cored and cut into 10 wedges

15 carrots cut into 1-inch pieces

15 potatoes, scrubbed and cut into quarters

4 onions cut into quarters

Olive oil for searing

1 bottle Guinness

1 cup balsamic vinegar

1/2-cup brown sugar

Horseradish sauce (recipe to follow)

DIRECTIONS: (PRE-HEAT OVEN TO 350 F)

1.   Place the brisket fat side up in a baking pan.

2.    Sprinkle spice packet over the top and rub in the pepper.

3.   Cover with aluminum foil and bake for 2-1/2-hours.

4.   Uncover and bake 1-hour longer.

5.   In a saucepan add balsamic vinegar and sugar, bring to a boil.

6.   Reduce heat; cover and simmer until thick, set aside.

7.   Pour balsamic mixture in the bottom of the pan then place cabbage, carrots, potatoes and onions in a prepared baking dish, drizzle with oil and season with S. &. P. bake for 1 hour.

8.   Slice (or shred) the roasted beef on a cutting board.

9.   In a stock pot over medium-high heat add water and Au Jus Mix.

10.                Reduce heat; add veggies and simmer for 1 hour.

11.                Add shredded brisket and simmer for 20 minutes.

HORSERADISH SAUCE: (MAKES 5 CUPS)

2 cups EACH mayonnaise and sour cream

1/2-cup horseradish

2 tablespoon lemon juice

2 teaspoons EACH salt and black pepper.

Mix all ingredients together and refrigerate for 30 minutes.

ENJOY DAN:                                    BON-APPETITE!!