Hawk’s Corned Beef & Cabbage

Ingredients

Corned Beef Brisket……….1—3 to 4 pound piece
Celery………………………6-8 stalks
Cabbage…………………….2 heads
Yellow Onions……………..4 medium
Yukon Gold Potatoes………6 large
Dark Country Mustard…….2 cups
Soy Sauce………………….1/2 cup
Fresh Minced Garlic……….1/2 cup
Black Peppercorns…………2 tablespoons
Thyme Leaves……………..1 Tablespoon
Ground Cumin……………..2 teaspoons
Add some of your favorite spices
Irish Beer or Stout…………2 pints
Sour cream………………..1 quart
Real Horseradish…………1/2-3/4 cup
Water to fill

Directions

Preheat oven to 325 degrees.
Rinse all vegetables.
Place celery stalks on bottom of covered roasting pan.
Place brisket on top of celery fat side up.
Cut out cabbage hearts and remove outer layer and discard. Cut cabbage into 10 wedges.
Quarter potatoes with skin on.
Peel skin from onions and discard. Cut onions into sixes.

Wisk mustard, garlic, soy, thyme, and cumin together in a bowl and apply paste marinade to top of brisket.

Arrange cabbage, onions, and potatoes around perimeter of brisket. Sprinkle in peppercorns.

Pour beer around edges to cover about 3/4 of brisket. Push down vegetables a little if necessary.

Cover and bake about 50 to 60 minutes per pound of brisket. After each hour check fluid level. If it goes below 1/3 of brisket refill with beer and or water.
Wisk together horseradish and sour cream.

When cooked, remove brisket and let stand on cutting board for 10 min. covered loosely with foil.
Slice about 1/2 inch thick and serve surrounded with vegetables and a dollop of horseradish sauce.
NBC15 615 Forward Drive Madison, Wisconsin 53711 Business: 608-274-1515 Newsroom: 608-274-1500
Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability