What To Know
- The bread has a slightly dense texture and a hint of sweetness, making it a delicious accompaniment to the savory main course.
- Serve them as a spread for your bread or as a garnish for your corned beef and cabbage.
- To make tender and flavorful braised red cabbage, simmer the cabbage in a mixture of red wine, vinegar, and spices for at least an hour.
St. Patrick’s Day is a time for celebration, and what better way to celebrate than with a traditional corned beef and cabbage dinner? But no main course is complete without the perfect side dishes. Here’s your guide to the most delectable accompaniments that will take your corned beef and cabbage feast to the next level.
Horseradish Sauce: A Classic Condiment
No corned beef and cabbage meal is complete without a dollop of creamy horseradish sauce. This spicy, pungent condiment adds a kick to the tender meat and complements the earthy flavors of the cabbage. Make your own horseradish sauce by combining grated horseradish root, white vinegar, mayonnaise, and a touch of sugar.
Roasted Carrots and Parsnips: A Colorful and Sweet Addition
Roasted carrots and parsnips are a vibrant and flavorful side dish that adds a touch of sweetness to your meal. Simply toss the vegetables with olive oil, salt, and pepper, then roast them in the oven until tender and caramelized.
Creamy Mashed Potatoes: A Comforting Classic
Mashed potatoes are the ultimate comfort food and a perfect pairing for corned beef and cabbage. Make your mashed potatoes extra creamy by using a combination of Yukon Gold and Russet potatoes, and finish them off with a generous helping of butter and milk.
Braised Red Cabbage: A Tangy and Savory Twist
Braised red cabbage adds a tangy and savory element to your meal. Simmer the cabbage in a mixture of red wine, vinegar, and spices until it becomes tender and flavorful. Serve it as a side dish or use it as a topping for your corned beef.
Irish Soda Bread: A Traditional Treat
Irish soda bread is a quick and easy bread that’s perfect for soaking up all the juices from your corned beef and cabbage. The bread has a slightly dense texture and a hint of sweetness, making it a delicious accompaniment to the savory main course.
Creamed Spinach: A Rich and Indulgent Side
Creamed spinach is a decadent and indulgent side dish that will impress your guests. Sauté the spinach in butter, then add a mixture of cream, Parmesan cheese, and nutmeg. Serve it as a creamy and flavorful accompaniment to your corned beef and cabbage.
Roasted Garlic: A Fragrant and Aromatic Addition
Roasted garlic is an easy and flavorful side dish that adds a touch of elegance to your meal. Simply roast whole garlic cloves in olive oil until they become soft and golden brown. Serve them as a spread for your bread or as a garnish for your corned beef and cabbage.
Key Points: A Symphony of Flavors
With these delectable side dishes, you can create a feast that will delight your taste buds and make your St. Patrick’s Day celebration truly unforgettable. Each dish complements the traditional flavors of corned beef and cabbage, offering a range of textures, flavors, and aromas. So gather your loved ones, raise a glass, and enjoy the perfect side dishes for your corned beef and cabbage feast.
Questions We Hear a Lot
Q: What is the best way to make horseradish sauce from scratch?
A: To make horseradish sauce from scratch, grate fresh horseradish root and combine it with white vinegar, mayonnaise, and a touch of sugar. Adjust the proportions to your desired consistency and flavor.
Q: How can I make my mashed potatoes extra creamy?
A: For extra creamy mashed potatoes, use a combination of Yukon Gold and Russet potatoes. Boil the potatoes until tender, then mash them with a potato masher or ricer. Add a generous helping of butter and milk, and whip until smooth and creamy.
Q: What is the secret to making tender and flavorful braised red cabbage?
A: To make tender and flavorful braised red cabbage, simmer the cabbage in a mixture of red wine, vinegar, and spices for at least an hour. This will allow the cabbage to absorb the flavors and become tender.
