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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Leftovers are great in Reuben-type sandwiches or corned beef hash.
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!
Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the covetable fleur de sel salt…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?