Jul 312018

Corned Beef with Horseradish Cream Sauce

Corned Beef with Horseradish Cream Sauce

Yield: 4


1 3 pounds corned beef brisket
4 bay leaves
1 12 ounces bottle Guinness draught beer
1 onion, peeled and halved
6 carrots, peeled and halved
1 cabbage, quartered and cored
6 boiling potatoes scrubbed
Salt and pepper
½ cup sour cream
3-4 tablespoons cream style horseradish
1 scallion, finely sliced

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.

Put the corned beef in a Dutch oven. Pour the beer and enough water to cover the meat. Add the bay leaves.

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.

Remove from the liquid, wrap in foil and set aside.

Add the potatoes, cabbage, onion and carrots to the pot, cover and cook over a gentle boiling simmer for 20 minutes, or until tender.

Return the corned beef to the pot to warm up, 3 to 4 minutes.

Cut the meat across grain and arrange on plate with the vegetables and a little of the cooking juice.

Serve with the horseradish cream.



Source: http://www.foodista.com/recipe/GSXLYPW7/corned-beef-with-horseradish-cream-sauce