Corned Beef with Horseradish Mustard Sauce
- 1 3-pound corned beef brisket
- 2 tablespoons Dijon-style mustard
- 2 tablespoons bottled horseradish
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...