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.
This was excellent, easy to make and really great flavor.
We’re finally living ours in our RV. Ride along with our travel and musical journey that we’ve embarked on.
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I just love this recipe
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