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 today to get daily recipes from Fine Cooking plus special offers
We’re finally living ours in our RV. Ride along with our travel and musical journey that we’ve embarked on.
more info >>> https://chuckandsandi.com/
I just love this recipe
© 2020 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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.