Ruthie’s Corned Beef & Cabbage with Horseradish & Mustard Sauce

Ruthie’s Corned Beef & Cabbage with Horseradish & Mustard Sauce

 

1 corned beef brisket (about 4 pounds) with spice packet

2 tablespoons brown sugar

2 bay leaves

3-1/2 pounds small potatoes (10-15), peeled

8 medium carrots, cut into 1” chunks, cross-wise

1 medium head cabbage, cut into wedges

1 cup apple juice

1 cup beer

 

HORSERADISH SAUCE:

3 tablespoons butter

2 tablespoons all-purpose flour

1 to 1-1/2 cups reserved cooking juices from corned beef

1 tablespoon sugar

1 tablespoon cider vinegar

1/4 cup horseradish

 

MUSTARD SAUCE:

1 ½ tablespoons salted butter

⅓ cup brown sugar

¼ cup white sugar

¼ cup prepared Dijon mustard

1 large egg

Kosher salt and fresh-ground pepper, to taste

¾ cup cider vinegar

 

Rinse and pat dry your brisket. Place brisket in your crock pot with the spice packet, brown sugar and bay leaves.

Add the beer and apple juice, then cover the remainder of the brisket with water.

Cover the crock pot and cook on low heat for 6 hours.

Add potatoes, carrots and cabbage and continue cooking for 2 more hours, or until the vegetables and the corned beef is nice and tender.

Cut beef across the grain into slices. Serve with vegetables, Horseradish Sauce and, if desired, Mustard Sauce.

 

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. Season to taste with additional sugar, vinegar or horseradish.

 

Mustard Sauce:

Melt butter in a saucepan over low heat; remove from heat.

Whisk brown sugar, white sugar, mustard, egg, salt, and pepper together in a medium bowl. Whisk in vinegar until well combined. Stir mixture into melted butter in the saucepan.

Stir sauce over medium heat until boiling. Reduce heat and simmer for 3 minutes more.