Corned Beef with Horseradish Mustard Sauce

Ready in 45 minutes

Top-ranked recipe named "Corned Beef with Horseradish Mustard Sauce"

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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.


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1 (3 lb) corned beef brisket
2 tablespoons Bottled horseradish
2 tablespoons Dijon-style mustard

Original recipe makes 4 Servings



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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Calories Per Serving: 682 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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