Roasted Corned Beef With Horseradish Cream Sauce Recipe

Roasted Corned Beef with Horseradish Cream Sauce Recipe

WebMay 8, 2024 · Transfer the corned beef to a cutting board and let sit for about 5 minutes, until cool enough to handle. Cut off the layer of fat on top of the corned beef and …

1. Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position.
2. Rinse the corned beef several times under running cold water. (No need to dry it.)
3. Place the corned beef fat side up in a large roasting pan (you'll trim the fat after the meat is cooked). Pour about 1/8 inch water around the meat. Sprinkle the contents of the seasoning packet into the water around the corned beef. Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.
4. Meanwhile, in a small bowl, mix together the melted butter, horseradish, salt and pepper.

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The Best Corned Beef and Cabbage with Horseradish …

WebJan 3, 2020 · Transfer the corned beef to a medium bowl and cover tightly with plastic wrap. Set aside. Using a slotted spoon or skimmer, remove …

Rating: 5/5(31)
1. 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.
2. Transfer the corned beef to a medium bowl and cover tightly with plastic wrap. Set aside.
3. 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.
4. 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.

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