Corned Beef and Cabbage 2014!

This meal came to $10.96, I already have potatoes, onions and garlic at home which made the price even lower! 
19c/lb cabbage=79c
2 lb carrots=$1.79
Flat corned beef $8.38
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so before my savings I was at $15.84
got $4.88 deducted
after savings total $10.96

So in my dutch oven on the stove I have going right at this very moment...

The Main Goods

• $7 worth of corned beef, rinsed in the sink and covered in water, with an extra 2 inches above the covering point.
• 1 whole onion, quartered then halved
• 4 cloves fresh garlic, crushed slightly and thrown in whole
• 1/2 of 12 Fl. Oz Bottle of Troges: Troegenator Double Bock beer
• 1 tiny cube of cabbage-cut from 2/4 cabbage head
• 1/2 medium thick carrot, sliced in circles

Bring to a boil, then reduce to a #5/light simmer/medium flame. This will all boil for 2 hours. 

Spices Used

• Less than half of the provided spice packet since I am not a huge fan of the whole pickling spices.
• a few turns sea salt
• a few turns fresh black pepper
• 1/2 teaspoon crushed red pepper flakes
• tiny shake parsley
• tiny pinch thyme
• 1 small bay leaf

Horseraddish Cream Sauce

• 1 cup sour cream
• 1/4 cup grated fresh horseradish      I am going to use a prepared hot horse raddish from Gold's, they make a strong one! 
• 1 tablespoon Dijon mustard
• 1 teaspoon white wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

-From Alton Brown, FoodNetwork

Read more at: http://www.foodnetwork.com/recipes/alton-brown/horseradish-cream-sauce-recipe.html?oc=linkback