Irish Corned Beef and Cabbage with Creamy Whiskey Sauce

Instead of tossing the delicious cooking liquid, use it as the base for this creamy sauce. If you’re not an Irish whiskey fan, you can substitute additional broth. 

Prep time: 20 minutes

Cook time: 4 1/2 hours

1 corned beef brisket with seasoning packet

3 cups milk, divided

3 cups beef or chicken broth

1/2 teaspoon each: dried crushed rosemary and dill

4 medium carrots, peeled and cut into 1-inch pieces

1 large onion, cut into 4 wedges

1 1/2 lbs. 2-inch Yukon Gold or red potatoes, halved

1 small head cabbage, cut into 4 wedges

1/2 cup flour

1/3 cup Irish whiskey (or additional broth)

Chopped fresh parsley (optional)

Place brisket in a large shallot stockpot and top with seasoning packet. Add 2 cups milk, broth and herbs and stir lightly. Add carrots, onion, potatoes and cabbage to pot, in that order. Bring to a boil, skimming off and discarding any foam with a slotted spoon. Reduce heat and simmer, covered, for 4 hours. Carefully remove meat and vegetables to a large bowl with a slotted spoon, discarding most of the cabbage and onion. Whisk together remaining milk with the flour and whiskey until smooth; slowly add to pot, stirring constantly. Increase heat and let mixture cook at a low boil for 5 minutes. Slice corned beef and place on a platter with carrots and potatoes and sprinkle with parsley, if desired. Serve with cream sauce. Makes 6 to 8 servings.