Ingredients

The following ingredients have 4 Servings
  • 1 corned beef brisket (about 3 pounds with spice packet)
  • 2 Tbsp. brown sugar
  • 2 bay leaves
  • 3-1/2 pounds small potatoes (10-15, I did not peel)
  • 6 large carrots (cut in thirds)
  • 1 medium head cabbage (cut into wedges)
  • 1 white onion
  • Parsley (chopped)
  • 1 cup sour cream
  • 4 Tbsp. Trader Joe’s Aioli Garlic Mustard Sauce (or 2 Tbsp. Dijon mustard)
  • 1 tsp. sugar

Instruction

  • In a large Dutch oven, place brisket, the seasoning packet, brown sugar and bay leaves, in and cover with water. Bring to a boil. Reduce heat; simmer, covered, for 2 hours.
  • Add potatoes, carrots, and chopped onions; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving:)
  • Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.
  • Slice and serve with vegetables and Mustard Aioli Sauce. Garnish with fresh chopped parsley!