5.0 from 12 votes
Corned Beef with Horseradish Sauce
Corned Beef with Horseradish Sauce is one of the best one-pot wonders in the world. The braising liquid infuses incredible taste into the corned beef and the vegetables. Be sure not to overcook the vegetables. Leftover corned beef makes amazing hash and Reuben sandwiches!
Prep Time
15 mins
Cook Time
2 hrs 15 mins
Additional Time
10 mins
Servings: 6
Calories: 428 kcal
Course:
Main Course
Cuisine:
Irish
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 whole peppercorns black or green
- 12 oz baby gold potatoes
- 3 medium carrots 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
- Coarse sea salt and freshly ground black pepper
For the Horseradish Sauce
- 1 cup sour cream
- ¼ cup prepared horseradish
- 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.
Cup of Yum
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
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- If you don't want to cook with beer, simply omit it. You can increase the amount of beef broth, or water.
- Leftovers will keep covered in the fridge for up to five days. The meat and vegetables (other than the cabbage) can be frozen for up to several months.
- Use leftover corned beef to make corned beef hash or Reuben sandwiches.
Nutrition Information
Calories
428kcal
(21%)
Carbohydrates
20g
(7%)
Protein
33g
(66%)
Fat
24g
(37%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
125mg
(42%)
Sodium
2979mg
(124%)
Potassium
1120mg
(32%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
5582IU
(112%)
Vitamin C
114mg
(127%)
Calcium
150mg
(15%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 428
% 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.