"Celebrate St. Patrick's Day with an exquisite and super easy corned beef but a creamy horseradish sauce"
Corned Beef With Horseradish Cream Sauce
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Method
Step 1
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.
Step 2
Put the corned beef in a Dutch oven. Pour the beer and enough water to cover the meat. Add the bay leaves.
Step 3
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.
Step 4
Remove from the liquid, wrap in foil and set aside.
Step 5
Add the potatoes, cabbage, onion, and carrots to the pot, cover, and cook over a gentle boiling simmer for 20 minutes, or until tender.
Step 6
Return the corned beef to the pot to warm up, 3 to 4 minutes.
Step 7
Cut the meat across the grain and arrange on a plate with the vegetables and a little of the cooking juice.
Step 8
Serve with horseradish cream sauce.