Corned Beef with Horseradish Mustard Sauce


  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons bottled horseradish
  • 1 3-pound corned beef brisket

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...

View full recipe at Epicurious


Best Wine Deals

See More Deals »

Snooth Media Network