Spice Rubbed Corned Beef With Mustard Honey Horseradish Sauce Recipes

THE BEST CORNED BEEF AND CABBAGE WITH HORSERADISH CREAM

The Best Corned Beef and Cabbage with Horseradish Cream image

Our recipe for corned beef and cabbage is so delicious, we'd like to eat it year-round. The whole spices included in the braising liquid are our secret ingredients (the tangy horseradish cream doesn't hurt, either!). Cabbage and potatoes are cooked in the same pot as the brisket, so everything comes out perfectly tender and infused with flavor.

Provided by Food Network Kitchen

Categories main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

One 3-pound uncooked corned beef brisket, rinsed (see Cook's Note)
16 cups (1 gallon) cold water
2 medium carrots, unpeeled and cut into thirds
2 celery stalks, cut into thirds
1 large onion, peeled and quartered
2 bay leaves
2 teaspoons whole black peppercorns
2 teaspoons mustard seeds
10 whole juniper berries
8 whole allspice berries
4 whole cloves
1 pound new potatoes, halved
1 medium green cabbage (about 2 pounds), cut into 8 wedges
1/2 cup sour cream
4 tablespoons prepared horseradish
2 teaspoons Dijon mustard
1/4 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper

Steps:

Put the corned beef, water, carrots, celery, onion, bay leaves, peppercorns, mustard seeds, juniper, allspice and cloves in a large 6-quart heavy-bottomed pot or Dutch oven with a lid. Place over high heat and bring to a boil. Lower the heat to maintain a slow simmer, cover and braise until very tender but not falling apart, about 3 hours. A fork should easily pierce through the meat.
Transfer the corned beef to a medium bowl and cover tightly with plastic wrap. Set aside.
Using a slotted spoon or skimmer, remove the vegetables and spices from the cooking liquid and discard. Add the potatoes to the pot and cover. Bring to a boil over medium heat for 10 minutes. Add the cabbage to the pot and cover. Boil for 10 minutes. The potatoes should be tender. The cabbage should be cooked through, but not mushy and wilted. Using a slotted spoon, transfer the potatoes and cabbage onto a serving platter.
Slice the corned beef into 1/4-inch thick slices against the grain and place onto the serving platter. Ladle 1 cup of the cooking liquid over the corned beef. Serve warm with the cabbage and potatoes.
For the horseradish cream: Combine the sour cream, horseradish, Dijon mustard, Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir well to combine.

CORNED BEEF WITH HORSERADISH MUSTARD SAUCE

Corned Beef with Horseradish Mustard Sauce image

Categories Mustard Horseradish Brisket Gourmet

Yield Serves 4 generously

Number Of Ingredients 3

Ingredients

a 3-pound corned beef brisket
2 tablespoons bottled horseradish
2 tablespoons Dijon-style mustard

Steps:

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.

HORSERADISH-MUSTARD SAUCE FOR CORNED BEEF

Horseradish-Mustard Sauce for Corned Beef image

When you have a strong Irish heritage and a son named Patrick, you can't help but make a big fuss on March 17! This zesty sauce is the perfect accompaniment to corned beef. -Denise Bender, Bayville, New York

Provided by Taste of Home

Time 5m

Yield 10 servings.

Number Of Ingredients 3

Ingredients

1 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons prepared mustard

Steps:

In a small bowl, combine the sour cream, horseradish and mustard. Serve with corned beef.

Nutrition Facts :

SLOW COOKER CORNED BEEF WITH CREAMY HORSERADISH SAUCE

Slow Cooker Corned Beef With Creamy Horseradish Sauce image

The mouth-watering aromas coming from your slow cooker will have your family counting the seconds to dinner time on St. Patrick's Day or any other night of the year! Adapted from a Betty Crocker recipe, it can be served with boiled baby red potatoes and steamed green cabbage for a traditional Irish dinner.

Provided by Liynaa

Categories Meat

Time 8h5m

Yield 1 roast, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 medium yellow onion, sliced (ex. Bermuda, Maui, Spanish, Vadalia, etc.,)
3 -3 1/2 lbs corned beef brisket, trimmed of extra fat
3/4 teaspoon crushed red pepper flakes
1 cup chicken broth or 1 cup chicken stock
1 tablespoon Worcestershire sauce
1/2 cup sour cream or 1/2 cup plain yogurt
1 tablespoon prepared horseradish
2 tablespoons fresh parsley, chopped

Steps:

1. Place the onion slices in the bottom of a 5-6 quart slow cooker. Rinse beef and place on top of onions, discarding spice packet. Sprinkle with red pepper flakes. Mix broth and Worcestershire sauce and pour over top.
2. Cover and cook on low heat 8 to 9 hours.
3. In a small bowl, mix sour cream or yogurt, horseradish, and parsley. Serve with the beef and the onions.

DOUBLE HOT HORSERADISH MUSTARD

Double Hot Horseradish Mustard image

My family enjoys spicy food so this recipe is wonderful for us. We add it to sandwiches.-Madeline Cole, Willow, Alaska

Provided by Taste of Home

Time 10m

Yield 1/2 cup.

Number Of Ingredients 6

Ingredients

1/4 cup cider vinegar
1/4 cup ground mustard
3 tablespoons white wine vinegar
2 tablespoons mustard seed
1 tablespoon prepared horseradish
1-1/2 teaspoons honey

Steps:

In a blender, combine all ingredients. Cover and process until smooth. Transfer to a small jar and cover tightly. Store in the refrigerator.

Nutrition Facts : Calories 74 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

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