"In celebration of St. Patrick’s Day, you will love this Corned Beef recipe with horseradish cream sauce.
I had lots of fun preparing this easy, no-fuss meal."
Corned Beef With Horseradish Cream Sauce
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A Note from Feedfeed
The tender and flavorful corned beef pairs perfectly with the tangy and creamy horseradish sauce, creating a match made in heaven. This dish is perfect for any occasion, from a cozy family dinner to a festive St. Patrick's Day feast.
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- Recipe Card
Prep time 15mins
Cook time 3hrs
Serves or Makes: 6
Recipe Card
ingredients
- 3 pounds corned beef brisket
- 4 bay leaves
- 1 bottle Guinness
- 1 onion
- 6 carrots
- 1 cabbage
- 6 boiling potatoes
- 1/2 cup sour cream
- 3 tablespoons cream horseradish
- 1 scallion
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 grain and arrange on plate with the vegetables and a little of the cooking juice.
Step 8
Serve with horseradish cream sauce.