Corned Beef with Horseradish 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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Additional Time
10 mins
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Servings
6
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Calories
428 kcal
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Course
Main Course
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Cuisine
Irish
Corned Beef with Horseradish Sauce
Description
Corned Beef with Horseradish Sauce centers on a corned beef brisket trimmed to a thin layer of fat and seasoned with its spice packet. It is braised in a mixture of beef broth, Guinness beer, garlic, whole grain mustard, Worcestershire sauce, and peppercorns, allowing the meat to become tender and infused with deep flavors. The addition of baby gold potatoes, carrots, onions, and cabbage cooked alongside the meat completes the dish with a range of textures and natural sweetness from the vegetables.
The corned beef becomes tender through simmering, while the vegetables absorb the savory broth, offering softness and a mild earthy contrast. The accompanying horseradish sauce made with sour cream, prepared horseradish, Dijon mustard, chives, Worcestershire sauce, and cayenne pepper provides a creamy yet sharp sauce that lifts the flavor profile.
This dish is often served as a centerpiece meal with the meat sliced and plated alongside the cooked vegetables, making it an ideal option for gatherings or a filling family dinner. The horseradish sauce works well as a tangy topping or dipping sauce, enhancing the corned beef's richness.
Leftovers can be refrigerated for up to five days and frozen for longer storage excluding cabbage. The brisket and vegetables also lend themselves to repurposing in hashes or sandwiches, extending the use of this preparation.
Ingredients
- 2½ lb corned beef brisket with spice packet
- 1 beef bouillon cube crumbled
- 3 cloves garlic
- 1 tablespoon whole grain mustard
- 1 tablespoon Worcestershire sauce
- 2 cups beef broth
- 11 oz Guinness beer one bottle
- 8 black peppercorns black or green, whole
- 12 oz gold potato baby size
- 3 medium carrot peeled and cut into 1-inch strips
- 1 medium onion peeled and cut into wedges
- 1 medium green cabbage base cut off and then cut into wedges
- sea salt coarse sea salt, freshly ground black pepper
- black pepper coarse sea salt, freshly ground black pepper
For the Horseradish Sauce
- 1 cup sour cream
- ¼ cup horseradish prepared
- 1 tablespoon chives fresh, finely chopped
- 1 tablespoon Dijon mustard
- 2 teaspoon Worcestershire sauce
- ½ teaspoon cayenne pepper
Instructions
- Cut excess fat away from the brisket, leaving a thin layer. Cut open the spice packet and sprinkle it over the top side (not the fat side) of the brisket. Use your fingers to press the spices into the meat.
- In a medium-sized bowl, whisk together the bouillon cube, garlic, mustard, Worcestershire, and broth.
- Place the brisket in a large pot (with lid), fat side down. Pour the braising liquid into the pot around the brisket. Pour the beer around the side of the brisket. Toss the peppercorns into the liquid. Add enough water to almost completely submerge the meat.
- Bring to a boil and then reduce the heat to low, cover, and simmer for 2 hours.
- Carefully remove the lid and gently place the potatoes, carrots, and onion around the meat. Cover and simmer for another 20 minutes. Remove the lid and place the wedges of cabbage on top of the meat and vegetables. Cover, and simmer for another 10 minutes.
- Remove from heat and use two large spatulas (or spoons) to very carefully remove the brisket from the liquid onto a cutting board. Loosely cover with foil.
- Use a slotted spoon to remove the vegetables from the liquid.
- Use a sharp knife to slice the corned beef brisket against the grain. Place the sliced meat on a platter and place the vegetables around it. Liberally sprinkle the sea salt and freshly ground black pepper over the sliced brisket and vegetables. Serve with horseradish sauce on the side.
Prepare the Horseradish Sauce
- In a medium-sized bowl, stir together all of the ingredients for the horseradish sauce. Cover and chill if not serving immediately. The sauce can be made several days in advance.
Notes
- Omitting the beer is possible; add extra beef broth or water as needed.
- Store leftovers covered in the refrigerator for up to five days to maintain freshness.
- Freeze cooked meat and vegetables (except cabbage) for several months for extended storage.
- Use leftover corned beef for dishes like corned beef hash or Reuben sandwiches.
- Watch the braising liquid level and add water if necessary to keep the brisket mostly submerged during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 20g | 7% |
| Protein | 33g | 66% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 125mg | 42% |
| Sodium | 2979mg | 124% |
| Potassium | 1120mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 5582IU | 112% |
| Vitamin C | 114mg | 127% |
| Calcium | 150mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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