Corned Beef Dinner for St. Patrick's Day

Name: Corned Beef Dinner for St. Patrick's Day
Total time: 195
Yield: 8
Ingredients: 4 pounds corned beef brisket, or more to taste; 2 quarts water, or as needed to cover; 1 medium head cabbage, cored and cut into 6 wedges; 12 small red potatoes, halved; 1 pound small white onions, peeled; 6 large carrots, peeled and cut in chunks; 1 tablespoon unsalted butter; 2 tablespoons all-purpose flour; 1 tablespoon red wine vinegar; 0.5 cup reduced-fat sour cream; 2 tablespoons coarse Dijon mustard

Recipe by Mmnadiv from allrecipes.com

Dinner 3 Hr. 15 Mins.

Ingredients

8 servings

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4 pounds corned beef brisket, or more to taste
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2 quarts water, or as needed to cover
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1 medium head cabbage, cored and cut into 6 wedges
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12 small red potatoes, halved
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1 pound small white onions, peeled
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6 large carrots, peeled and cut in chunks

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1 tablespoon unsalted butter
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2 tablespoons all-purpose flour
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1 tablespoon red wine vinegar
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0.5 cup reduced-fat sour cream
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2 tablespoons coarse Dijon mustard

Instructions

Make the corned beef and vegetables: Place corned beef into a 6-quart Dutch oven, and pour in enough water to cover by 2 inches. Bring to a boil, skimming the liquid occasionally to remove fat from the top. Reduce the heat to medium-low, cover, and simmer for 2 hours.
Arrange cabbage, potatoes, onions, and carrots around beef; return to a boil. Reduce the heat to medium-low, cover, and simmer until vegetables are tender and beef can easily be pulled apart with a fork, about 40 minutes. Transfer beef to a serving platter. Remove vegetables with a slotted spoon and arrange around beef. Reserve 1 1/2 cups cooking liquid for the sauce.
Make the sauce: Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove from the heat and whisk in sour cream and mustard.
Serve sauce alongside corned beef and vegetables.