Corned Beef with Horseradish Sauce
Servings: 6
Calories: 428kcal
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!
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Equipment
- 1 large (5 to 6-qt) pot with lid A Dutch oven is ideal
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.2½ lb corned beef brisket
- In a medium-sized bowl, whisk together the bouillon cube, garlic, mustard, Worcestershire, and broth.1 beef bouillon cube, 3 cloves garlic, 1 tablespoon whole grain mustard, 1 tablespoon Worcestershire sauce, 2 cups beef 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.11 oz Guinness beer, 8 whole peppercorns
- 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.12 oz baby gold potatoes, 3 medium carrots, 1 medium onion, 1 medium green cabbage
- 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.Coarse sea salt and freshly ground black pepper
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.1 cup sour cream, ¼ cup prepared horseradish, 1 tablespoon chives, 1 tablespoon Dijon mustard, 2 teaspoon Worcestershire sauce, ½ teaspoon cayenne pepper
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
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
Calories: 428kcal | Carbohydrates: 20g | Protein: 33g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 125mg | Sodium: 2979mg | Potassium: 1120mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5582IU | Vitamin C: 114mg | Calcium: 150mg | Iron: 5mg