Yield: about 1-1/2 cups horseradish cream and 3/4 cup mustard sauce
Servings: 6, with generous leftovers
This classic St. Patrick’s Day recipe is excerpted from The Great Meat Cookbook, by Bruce Aidells. 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.
Leftovers are great in Reuben-type sandwiches or corned beef hash.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I made this dish for St. Patrick's Day. I used just sourt cream, horseradish and salt and pepper for the Horseradish dill pickle cream. This recipe was delicious and had enough left overs to have dinner again on it. Thank you, Bruce.
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!
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…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?