Corned Beef and Cabbage

Here's to my grandmother. Growing up with her made me HAVE to eat this annually.

I made horseradish sauce this year, and it does not make good photography. It's what looks like peanut butter. But the flavor, magnificent.

For leftovers, I cut up everything large bite size, and just mixed it all up in bags with dollops of the sauce, which is great on all of this.

Sauce:
3 tablespoons butter
2 tablespoons flour or Wondra whisked in
(let things brown)
1 cup of meat juice from the corned beef
1 tablespoon sugar
1 tablespoon vinegar
1/4 cup horseradish

It's sweet, it's tangy, buttery, it's vibrant and fun.