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Prepare the Dish

  • Corned beef brisket, cured
  • Black pepper, ground
  • Allspice
  • Cabbage, green
  • Carrots, peeled, cut into pieces
  • Potatoes, red, whole
  • Water, as needed
  • Salt, Kosher
  • Bay leaf, dried
  • Sauce, prepared 1 qt
  • Corned beef brisket, cured
  • Black pepper, ground
  • Allspice
  • Bay leaf, dried
  • Salt, Kosher
  • Water, as needed
  • Potatoes, red, whole
  • Cabbage, green
  • Carrots, peeled, cut into pieces

Prepare the Sauce

  • Vegetable Oil, as needed
  • Garlic, minced 3 t
  • Knorr® Culinary Cream Base, prepared 1 qt
  • Hellmann's® - 10048001259352zzzz 3 T.
  • Green cabbage, braised, finely chopped, from corned beef 2 cup
  1. Prepare the Dish

    • Combine the cured corned beef and spices. Bring pot to a boil, reduce to a simmer, and cover for 2 ½ hours.
    • Add the potatoes and carrots and continue to simmer for 10 minutes. After 10 minutes, add the cabbage and simmer for an additional 10-15 minutes, or until all vegetables are tender.
    • Drain the liquid & reserve the meat and vegetables.
    • Slice the corned beef thin and serve covered with the sauce (sub recipe below), as well as the carrots and potatoes.
  2. Prepare the Sauce

    • Sauté garlic until soft and fragrant.
    • Add prepared Knorr® Culinary Cream Base andHellmann's® Dijonnaise to the pan.
    • Finely chop the braised cabbage from the corned beef, and add to the sauce.
    .
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