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.
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You wanna rock this? Cut the potatoes, parsnips/turnips, carrots, onions into wedges, Toss with the oil or fat of your choice, season, and roast in a 425 degrees oven until vegetables are caramelized and crisp tender. Serve along side the braised corned beef & cabbage wedges. I guarantee you will never fix it any other way after tasting this. Bon Appetit!
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!
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