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

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Serves 6, with generous leftovers

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

  • by Bruce Aidells from The Great Meat Cookbook

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.

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
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.

Leftovers

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

Photo: Luca Trovato

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