Top-ranked recipe named "Corned Beef with Horseradish Mustard Sauce"
Try this Corned Beef with Horseradish Mustard Sauce recipe, or contribute your own. "Corn" and "March" are two tags used to describe Corned Beef with Horseradish Mustard Sauce.
In a kettle combine the corned beef with enough cold water to cover it by 2 inches, bring the water just to a boil, skimming the froth, and simmer the corned beet, covered, for 3 hours, or until it is tender. (Do not let the cooking liquid boil.) Remove the kettle from the heat and let the corned beef stand in the cooking liquid 20 minutes. In a small bowl stir together the horseradish and the mustard. Transfer the corned beef to a cutting board and with a sharp knife remove all but a very thin layer of fat. Cut the corned beef across the grain into 1/4-inch-thick slices and serve it with the sauce. Serves 4 generously. Gourmet March 1992
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