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Recipe

Irish Corned Beef and Vegetables with Dill Pickle-Horseradish Cream and Guinness-Mustard Sauce

Luca Trovato

Yield: Yields about 1-1/2 cups horseradish cream and 3/4 cup mustard sauce

Servings: 6, with generous leftovers

Using a little beer to boil corned beef provides a pleasant malty flavor. Choose a dark beer, such as Guinness or other stout or, for a hint of sweetness, try a porter. Dark German beer, called Dunkel, is also good. Don’t throw away the stock: Save it for a cabbage or other winter vegetable soup.

Ingredients

For the dill pickle-horseradish cream

  • 1 cup sour cream
  • 1 Tbs. chopped fresh chives or scallion greens
  • 6 Tbs. prepared horseradish, drained
  • 1 Tbs. finely chopped dill pickle

For the Guiness-mustard sauce

  • 1/2 cup coarse-grain mustard
  • 2 Tbs. Guinness or other stout
  • 2 Tbs. Dijon mustard
  • 1/2 tsp. light brown sugar
  • 1 Tbs. finely chopped shallot

For the main dish

  • 1 6-to-8-lb. whole corned beef brisket, homemade or store-bought
  • 1 12-oz. bottle Guinness or other stout, porter, or dark German beer
  • 1 Tbs. coriander seeds
  • 4 bay leaves
  • 1 dried chile, such as cayenne
  • 2 allspice berries
  • 8 medium boiling potatoes, scrubbed
  • 4 medium onions, halved through the roots
  • 6 small turnips, peeled and halved, or 2 medium rutabagas, peeled and quartered
  • 2 parsnips, peeled and cut into 2-inch chunks
  • 6 medium carrots, peeled
  • 1 2-lb. green cabbage, cored and quartered

Preparation

Make the dill pickle-horseradish cream

  • Combine the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, or up to 2 days.

For the Guiness-mustard sauce

  • Combine the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, or up to 4 days.

For the corned beef

  • Place the corned beef in a Dutch oven. Pour in the beer and enough water to cover the meat by 1 to 2 inches. Wrap the coriander seeds, bay leaves, chile, and allspice in a square of cheesecloth, tie with butcher’s twine, and throw the spices into the pot. Bring to a boil, then reduce the heat to a simmer, cover the pot, and cook for 2 hours. Check the beef by inserting a knife into the thickest part. If it shows no resistance, the meat is tender. To make sure, cut off a bit and taste it. If it is not tender, continue to cook, checking every 30 minutes. Remove the beef from the pot and cover loosely with aluminum foil to keep warm.
  • Add the potatoes, onions, turnips, parsnips, carrots, and cabbage to the pot, cover, and cook at a slow boil for 20 minutes, or until tender. Return the beef to the pot to rewarm for 2 to 3 minutes. Discard the spice bag. Cut the meat across the grain into 1/4-inch-thick slices and arrange on a platter with the vegetables. Serve with the Dill Pickle–Horseradish Cream and Guinness-Mustard Sauce.bruce aidells great meat cookbook

Leftovers are great in Reuben-type sandwiches or corned beef hash.

Reviews

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Reviews

  • Birmingham_MI_Cook | 03/12/2015

    I made this for my totally Irish brother-in-law, from Queens and he said, "my mother never made corned beef this good EVER!" I made everything according to the recipe, except for the dill pickle-horseradish cream. I used a simple recipe of 1 cup sour cream, 2 TBs horseradish, 1 teaspoon lemon juice and salt and pepper. The meal was a total hit. Thank you Bruce!

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