Preparing the classic dish of Corned Beef and Cabbage involves a few essential steps to ensure a delicious and tender meal. Start by soaking the corned beef in cold water for 1-2 hours, followed by a thorough rinse and pat dry. Preheat your oven to 325 degrees F and line a baking dish with foil for the next steps. The mustard mixture, a key component for flavor, is made by combining mustard, allspice, cloves, and pepper.
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For a well-rounded flavor, add wine and spices from the provided packet to your pot. Cover and transfer it to the oven, cooking for about 3 hours. Baste the beef with the cooking liquid and add potatoes and carrots into the liquid, topping with cabbage wedges. Cover and continue cooking until all components are tender, typically an additional 1 to 1½ hours.
Cutting the vegetables is also crucial. Peel the carrots and cut them into 3-inch pieces, and divide the cabbage into small wedges. After the corned beef has cooked for about 2 hours, add the potatoes and carrots. Cook until they are almost tender and the meat is fork-tender, approximately 10 minutes. Then, add the cabbage and cook until tender, roughly another 15 minutes. Once done, let the meat rest for 15 minutes before slicing.
For the final touch, prepare a horseradish sauce. This involves reserving 1-1/2 cups of cooking juices from the meat, skimming off the fat, and discarding the rest. In a small saucepan, melt butter over medium heat, and stir in flour until smooth, combining it with the reserved juices.
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