1. Heat nonstick Dutch oven over high heat. Sprinkle meat with pepper and brown in oil on all sides, about 6 minutes. Remove meat & set aside. 2. Lower heat to medium and add diced onion,diced carrots, celery, brown sugar and thyme to pot drippings. Cook stirring until soft, about 7 minutes. Lower heat, add ale and mustard and cook 1-2 minutes, scraping up browned bits from bottom of pot. 3. Return meat to pot, cover and cook over low heat about 3-1/2 hours. Keep heat just below simmer. Don't let it boil. 4. Add cabbage, remaining sliced carrots, quartered onions and continue cooking covered until vegetables and meat are tender, about 40 minutes. Remove meat and let stand 15 minutes before slicing. Remove cabbage and large vegetable pieces with a slotted spoon and place on serving platter and keep warm. Reserve pan juices for gravy. 5. Horseradish Gravy: 6. Strain and skim fat from pan juices. In pot over medium heat, combine 1 cup strained pan juices with milk, horseradish, mustard, thyme and pepper. Dissolve cornstarch in 2 T. reserved horseradish liquid. (Use water or more cooking liquid if not enough juice remained.). 7. Stir cornstarch slurry into pan mixture and cook, stirring until mixture boils and thickens slightly, 2-3 minutes. Remove from heat and stir in chopped parsley or chives. Serve gravy with sliced meat and vegetables. 8. Kiss me, I'm Swedish & Happy "Svenskarnas Dag". ---------------------------------------------------------------------------
Nutrition
Ingredients
