Corned Beef with Horseradish Cream Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
5
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Calories
822 kcal
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Course
Dinner
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Cuisine
International
Corned Beef with Horseradish Cream Sauce
Description
The recipe begins by preparing the horseradish cream sauce from sour cream, horseradish, and scallions, which is chilled in advance to develop flavor. The corned beef brisket is cooked in a Dutch oven with pale ale beer, bay leaves, and water until tender, simmering gently for about two and a half hours. Once the beef is removed, the broth is used to cook potatoes, cabbage, onion, and carrots until soft.
The simmering process breaks down the brisket to a tender texture that slices well against its grain. The vegetables absorb some of the cooking liquid's flavor, creating a mild and comforting base. The horseradish cream sauce brings a piquant freshness and creamy mouthfeel when served alongside the meat and vegetables.
This combination typically serves as a filling main course often enjoyed during celebratory meals. The dish benefits from serving the beef warm with the cooked vegetables and a drizzle of cooking juices for additional moisture and flavor.
Ingredients
- 3 lbs corned beef brisket
- 2 oz bay leaf
- 12 oz pale ale beer Guinness
- 1 cup yellow onion peeled and halved
- 2 cups carrot peeled and halved
- 32 oz cabbage quartered and cored
- 36 oz potato scrubbed and boiled
- ½ cup sour cream
- 4 tbsps horseradish cream
- ½ oz scallions finely chopped
Instructions
- In a small bowl mix together the sour cream, the horseradish and the scallions. Cover and refrigerate for at least 2 hours prior to serving.
- Put the corned beef in a Dutch oven. Pour the beer and enough water to cover the meat. Add the bay leaves.
- Bring to a boil over high heat. Reduce the heat to low and skim the foam from the surface of the water. Cover and simmer for about 2 ½ hours, or until the corned beef is tender.
- Remove from the liquid, wrap in foil and set aside.
- Add the potatoes, cabbage, onion and carrots to the pot, cover and cook over a gentle boiling simmer for 20 minutes, or until tender.
- Return the corned beef to the pot to warm up, 3 to 4 minutes.
- Cut the meat across grain and arrange on plate with the vegetables and a little of the cooking juice.
- Serve with horseradish cream sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 822 kcal
% Daily Value*
| Calories | 822kcal | 41% |
| Carbohydrates | 54g | 18% |
| Protein | 49g | 98% |
| Fat | 46g | 71% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 158mg | 53% |
| Sodium | 3473mg | 145% |
| Potassium | 2300mg | 49% |
| Fiber | 15g | 60% |
| Sugar | 11g | 22% |
| Vitamin A | 9605IU | 192% |
| Vitamin C | 177.5mg | 197% |
| Calcium | 306mg | 31% |
| Iron | 17.3mg | 96% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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